That really good Jiffy Mix Corn Casserole
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My maternal grandmother had only one sibling (Uncle George) and his wife, my Aunt Madalynne, came from Vermont. They have a reputation for being extremely frugal in that part of the country. And I think it is true. Aunt M used to iron wrapping paper and re-use it and her father put a block under the gas pedal so it would never go faster than 50 mph. This was back in the days when gas was 18 cents a gallon! Aunt Madalynne, being frugal, would almost always make something with Jell-O for dessert whenever she had family over for dinner. And EVERYTHING went into it as well. Most of the time it was good and sometimes it was awful.
How she stumbled on this really good corn casserole recipe, I'll never know, but we complimented it so highly, that she started making this all the time for family potlucks instead of Jell-O. It is one of my favorites.
Corn Casserole
1/2 cup butter or margarine
1 sm onion chopped
1 (14.5 oz) can whole kernel corn with juice
1 (14.5 oz) can creamed corn
1 (8 muffin pkg) Jiffy or other corn muffin mix
1 (4 oz) can mushrooms drained (optional - I don't think Aunt Madalynne ever used this)
2 eggs beaten
1 cup sour cream
1 cup shredded cheese of your choice (cheddar is always good)Melt butter, pour evenly into 9 x 13 inch pan. Sprinkle onion over butter. Pour in both cans of corn and mushrooms. Sprinkle Jiffy Mix evenly. Mix lightly with fork. Mix in beaten eggs. Fold in lightly spoonsfuls of sour cream. Sprinkle cheese over top. Bake 30-40 minutes in 350 F oven.
Good hot, warm or cold.
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Never saw this recipe before but will try this soon :jaj:
