1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
1/4 teaspoon black pepper
How to Make It
Preheat oven to 375°.
Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean.
I followed the recipe exactly, except i used regular cream cheese (full fat) and it came out perfect. Family was skeptical but once they tried it, they were in corn casserole heaven. I will be putting this on my favorite side dish list. Can totally see making this for a holiday like christmas.
I used a can of Mexican style corn instead of canned corn, omitted red pepper. It turned out perfectly. It was a hit with people who like cornbread, but didn't convert the those that don't. I'd make it again.
I made this as a side dish (of many) for Christmas dinner, and it was delicious. Everyone loved it, and my mother-in-law was too slow and never got a taste :) I am actually making it again this morning so she can try it out!
This is a great-yet-inexpensive recipe for potlucks. It's also easy to make. If you use Jiffy cornbread mix, it will turn out both sweet and savory. It goes great with pork, turkey, or chicken. I always use 3/4 cup chopped onion and 3/4 cup chopped red peppers. I've made it several times, and everyone loves it!
This is really great with a spicy chili, particularly black bean. Sometimes we'll put it in the bowl and ladle the chili over the top. It's snowing and I'm making both today. Mouth is already watering.