Aunt Kay’s Corn Casserole
Not only did my father’s sister, Kay (affectionately known as Aunt KK), save my life, but she is also a master chef of comfort food. She made corn casserole for most family events, including Saturday night get-togethers.
Aunt Kay’s Corn Casserole is popular for pot-luck lunches since it stays warm when covered and reheats nicely. Some say it tastes better the next day after reheating, but leftovers are rare, so…
Aunt Kay's Corn Casserole
This frequently requested recipe rarely results in leftovers (which reheat nicely in a microwave), even though it serves many.
Servings: 8
Ingredients
- 1 can whole kernel corn do NOT drain
- 1 can cream-style corn
- 1 stick butter or 3 tablespoons margarine melted
- 1 egg remove yolk to lower cholesterol
- 1 box Jiffy corn muffin mix
Options
- 1 small yellow onion chopped
- 1 bell pepper chopped
- American cheese grated
Instructions
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Preheat oven to 350 degrees F.
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Melt butter or margerine.
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Mix all ingredients in a large baking dish (e.g. Corningware).
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Bake, covered, for 1 hour.
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(Opt) Remove cover for last 5-10 minutes to slightly brown top.
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Expect smell to delight.
Recipe Notes
Prepare it first, since it takes an hour to bake.
