Lard have Mercy! It’s April already!
It just seems like yesterday when I was making New Year’s resolutions on my blog!
As we are all gearing up for Easter, I wanted to share one of my favorite recipes that I generally make for EVERY holiday.
I’m a firm believer that you can’t have Easter lunch without Corn Casserole.
It’s a sin.
If you don’t have corn casserole on your table, you’re REALLY not celebrating. You are simply having lunch.
If you didn’t serve Corn Casserole on Christmas…….it’s ok…..I can help save your Easter lunch.
4 ounces of cream cheese (room temp)
¾ cup of milk
3 eggs beaten
1 can whole kernel corn, drained
1 can cream corn
1 box of Jiffy Mix
1 cup of shredded cheese
Pinch of salt/pepper
- Whisk the cream cheese and milk until smooth.
- Stir in the remaining ingredients.
- Pour into casserole dish and back for 35 minutes at 375.
This recipe is a combo of about 3 different recipes. It’s sorta like taco soup……as in there are so many different recipe’s for corn casserole……it’s just important that you make it. Remember when NaToya blogged about her Taco Soup? Her recipe is totally different than mine…..but it still has the same great taste! There’s 30 ways to make corn casserole, and they all taste soo good!
** PS, the pic that I have included is what it looks like pre-baking. I didn’t want any confusion.
Meg the Mama