Cheesy Corn Casserole

Like any good foodie, I love me some prosciutto. And baby arugula. A salad topped with dried figs, goat cheese, and a balsamic vinaigrette and I’m in heaven. A pinch of saffron to enhance color and flavor. A crusty baguette topped with brie and apricot compote.

Sometimes, even I’m just too pretentious for my own good.

Every now and then, I just want a casserole made with cheddar cheese and Jiffy corn muffin mix.

You know, like the classic casserole your mom took to the church picnic when you were a kid? You never wanted to know what went into making it. You just scooped yourself a huge portion of it, enjoyed every delicious bite of it, and went back for another serving of marshmallow salad. And no one judged you for it.

This is a casserole of humble ingredients that many of us already have in our pantry (for reals- I didn’t even have to go to the grocery store to make this).

So for one evening, stash the grapefruit curd and kale salad and enjoy a dish of nostalgia.

Cheesy Corn Casserole

1 can of cream style corn
1 c. frozen corn, thawed under cool running water
1 package Jiffy corn muffin mix
1 egg, slightly beaten
½ stick butter, melted
½ c. sour cream (use light if you want)
½ c. plain yogurt (I used nonfat)
¼ t. cayenne pepper
1 c. shredded cheddar cheese, divided

Preheat oven to 350 degrees. Mix all ingredients, but only ½ c. of the cheese. Pour into a greased 8 x 8 inch dish, or a round pie dish. Top with remaining ½ c. cheese. Bake for about 50 minutes, or until set.

*adapted from Cooking Light