Because our holiday get-togethers can be a little too big for anyone’s dinner table – there are often 40-45 people – we tend to go for a very non-traditional everyone-bring-something holiday meal. Last year we had around forty family members, plus some foreign exchange students whose host families were traveling out of town. They were slightly confused by the informal atmosphere. We’re guessing it was nothing like they’d seen in American movies. But the nice thing about the only-slightly-planned collection of dishes is that a few more last-minute guests present no problem.
I was thrilled recently, in a discussion about what everyone brings, to find my Corny Corn Casserole is a favorite of several family members. It’s a family recipe from a co-worker who always made it for her own family and so in my recipe box it’s listed as “Mary’s Corny Corn Casserole.” It’s also one of my favorite types of recipes – easy ones! So, here you have it:
Mary Lee’s Corny Corn Casserole
Ingredients:
- 1 package Jiffy Corn Muffin Mix
- 1 stick of butter
- 1 can whole kernel corn, drained.
- 1 can creamed corn
- 1 cup sour cream
- 1 egg
Instructions:
Preheat your oven to 350 degrees. Place the butter in a casserole dish and put it in the oven to melt. Keep an eye on it and take the dish out when the butter is melted. Don’t leave it in too long as you don’t want the butter to brown.
Pour in the whole kernel corn and the creamed corn and stir. Add in the muffin mix, sour cream, and the egg and blend. Bake 35 to 40 minutes or until the center of the casserole is firm.
As co-owner of Sugar and Spice Cookbooks, Sugar Calloway has seen simple confections bring friends together and spark fiery feuds. Except this time, the recipe truly is to die for. . .
After losing her job as food editor at a glossy magazine, Rosetta Sugarbaker Calloway—aka “Sugar” to friends—isn’t sweet on accepting defeat and crawling back to her gossipy southern hometown. So when she has an opportunity to launch a community cookbook business with blue-ribbon baker Dixie Spicer in peaceful St. Ignatius, Iowa, she jumps at the chance to start over from scratch . . .
But as Sugar assembles recipes for the local centennial celebration, it’s not long before she’s up to her oven mitts in explosive threats, too-hot-to-handle scandals, and a dead body belonging to the moody matriarch of the town’s first family. With suspicions running wild, Sugar and Spice must solve the murder before someone innocent takes the heat—and the real culprit gathers enough ingredients to strike again . . .
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