Saturday, April 7, 2012

Redeeming Spring Chives

It's a chilly spring Saturday, but I'll take it.  The sun is out, and the car is too hot, though you pull your jacket around you when it's time to get out.

The house smells of lemon peel and crushed coriander.  Sorghum Wit is on the boil, and the brewer is prepping the flavorings.

Easter is tomorrow.  For Mom's ham dinner, a shameful corn casserole.  Last time I made it, I told myself I'd edit out all the packaged ingredients after I make it once.  That would've been easy if it didn't taste awesome, exactly this way.

Shameful Corn Casserole
(with redeeming spring chives)


Recipe By: adapted from
Serving Size: 8-10


3/4 cup (1 1/2 sticks) butter, melted, slightly cooled
4 eggs, beaten
17 ounces (2 8.5-oz packages) dry cornbread mix like Jiffy
3 1/2 cups frozen sweet corn (or use 2 15.25-oz cans corn, drained)
29.5 ounces (2 14.75-oz cans) creamed corn
2 cups sour cream (reduced fat is ok)
1 (3/4 oz) package (or 1 medium bunch) fresh chives, finely chopped


1. Preheat oven to 350 degrees and lightly grease a 13x9" baking dish.  Place the dish on a cookie sheet.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn, sour cream and chives. Pour mixture into prepared dish.  It will be very full.

3. Bake for 60-90 minutes in the preheated oven, or until the top is golden brown and the center barely set.


Can be made ahead and gently rewarmed until the center is hot.

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