Wednesday, September 23, 2009

Corn Cassrole

One of my favorite restaurants is the Cheesecake Factory.  My favorite dish there is the sweet Tamale cakes.  I made Paula Dean's Corn Casserole recipe as an accompaniment to brisket and it was like de ja vu all over again.  The flavor and consistency are an excellent replica of corn cakes.  So top this with a little sour cream and pico de gallo.  This would go great with tacos or fajitas instead of the traditional beans and rice.

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar


Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

You really don't need the cheese if you are using the pico de gallo and sour cream

Unlike Cheesecake Factory this is cooked in one pan.  So you need to spoon it out on your plate.  Sorry about the misleading picture.  I bet you could make it look like this if you really tried.

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