Yes, there are many dessert chapters, but the cookbook contains other recipes, too. In the Midwest, we are known for our corn, casseroles, corn, Jell-O salads, corn, cheeseballs, corn, and desserts. And corn. We absolutely love our corn. And it is oh-so-good eaten right off the cob – just pick, cook, and eat. Wow!
If you don’t have access to corn right out of the field, there are many ways to prepare canned corn. Here’s one of my favorite corn recipes. I don’t have a photo, so just picture cornbread in your mind as you read and make the recipe.
- 1 – 8.5 ounce box Jiffy corn muffin mix
- 1 – 15.25 ounce can whole kernel corn, drained
- 1 – cup margarine, melted
- 1 – 8 ounce tub sour cream
- 1 – 14.75 ounce can cream style corn
Preheat the oven to 350. Grease a 9x9x2 pan. In a large mixing bowl, combine the corn muffin mix with the margarine. Stir in the corn and sour cream. Pour the batter into the prepared pan and bake the casserole for 1 hour. This is the best cornbread casserole in the world. Double the recipe for potluck dinners and it still won’t be enough.