Pots & Plots

This recipe is courtesy of Paula Deen (gotta love the Food Network) by way of my neighbor Jackie. It’s a popular and wonderful dish for holiday dinners and there’s never, ever any leftovers. The original link to the foodnetwork site is here.

Ingredients:

• 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.

Notes about lowering the fat content: Now my neighbor (and probably Paula) would never dream of trying to lower the fat content in this dish. However, you can use half the butter (must use real butter though) and low fat sour cream (don’t you dare use fat free, it ruins everything). And if you use extra sharp cheddar you can use about half the cheese (as extra sharp has more flavor).

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