My Girl, Paula: Corn Casserole

This week's My Girl, Paula! dish is a member's choice, and I knew exactly what I was going to make for it: corn casserole.  Our family celebrated Thanksgiving a little early this year, so we gathered Saturday afternoon for the feast!  On the menu:  Roast turkey, honey ham, stuffing, mashed potatoes & gravy, cranberries, sweet potato casserole, green beans with caramelized onions, corn casserole, dinner rolls, cranberry crumb pie, pumpkin gooey butter cake and an apple butter Bundt.  Yum!  Holiday food is the best ♥ (Items in purple will have recipes posted later this month, so be on the lookout!) 

Corn casserole has been a family favorite for a few years now.  I've lightened up the texture by adding 2 eggs (my grandmother prefers it with eggs), and the reduced the fat a bit by cutting the butter amount in half.  I've tried it without butter completely, and it's just not the same without it.  Sometimes I add cheese, sometimes I don't.  I've noticed that the online recipes (both at Paula Deen's site and the Food Network) have cheese listed, while the original printed in The Lady & Sons, Too! does not.  Curious...

Corn Casserole (adapted from Paula Deen)

Serves 8-10

2 eggs

1 cup sour cream

¼ cup melted butter

15¼ oz. can whole kernel corn, drained

14¼ oz. can cream-style corn

8 oz. pkg. Jiffy® corn muffin mix

garlic powder, to taste

black pepper, to taste
Creole seasoning (like Tony Chachere's®), to taste

Preheat oven to 350°F.  Grease a 2 or 3 quart casserole.  In a large bowl, whisk eggs, sour cream, and melted butter.  Add both cans of corn and corn muffin mix to bowl.  Stir together with a spoon or rubber spatula.  Season to taste.  Pour into greased casserole dish, and bake at 350°F for 40-60 minutes, or until set and golden brown.  (The time given varies widely depending on the size and depth of your casserole dish.)