Sometimes Quick and Simple Is Just Fine Too: Cornbread Casserole

I always make cornbread into muffins
I always make cornbread into muffins

I think I first had it at a work potluck, a piece of cornbread sweet and moist and full of enough corn to make it an actual side dish and not just something to butter.

I asked my good friend for the recipe, and lo and behold, it ended up being a ridiculously simple corn casserole recipe he got out of a magazine.

I’ve made my own sweet cornbread from scratch, and it’s not that hard. And some day I’ll make an all-local ingredient, fresh-milled corn meal and freshly creamed corn version, I’m sure. But when I need a quick side (or an occasional potluck dish), such as when I made beer batter crab fritters, it’s where I turn. Here’s how I make it, though unlike the original, I bake them into individual muffins.

Simple Cornbread Casserole

1 box Jiffy cornbread mix
1 egg
1 can corn kernels, drained
1 can creamed corn

Follow the directions on the box. It’ll take about an extra 5 to 10 minutes to bake.