Meemo's Corn Casserole Recipe
This is the time of year that we are all craving comfort food, and let’s be honest, 2020 has been the year that we all need comfort food. My Meemo (it’s what I called my grandmother) could make a mean casserole! Her most famous in our family was her corn casserole and it’s been a staple of the holidays in our family for decades.
I’m going to give y’all the recipe as she made it, but I have been dairy-free (Because of an allergy) For 10 years now, and I’ll tell you I was nervous to make it with the dairy alternatives. Y’all, I’m so happy to report that it came out amazing!!
YIELD 8 people
PREP TIME 10 mins
TOTAL TIME 45 minutes
INGREDIENTS
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
2 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1 egg
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
PREPARATION
Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 30 to 35 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.
DAIRY FREE ALTERNATIVES
Instead of using creamed corn I substituted and extra can of (15 1/4-ounce) can whole kernel corn, drained then added in 3/4 cup of oat milk (it’s creamier than most milk alternatives) I also use Miyokos Oat Milk Butter in replacement of actual butter (same ratio) I also love Kite Hill’s Dairy free Sour Cream and Violife shredded cheese or Follow Your Heart Shredded Cheese (Same Ratio)