Inside The Kitchen: Baked Corn Casserole Recipe That Is Out Of This World By @DavidVenableQVC
There’s no secret I am QVC obsessed – specifically David Venable obsessed. When I was pregnant and placed on bed rest with my first child, I used to lean HARD on Paula Deen. I would be so sick and nervous about the health of my child all day long… until Paula’s cooking show came on. Then for those 30 minutes, I would sort of veg out and find peace. It was so bizarre.
Well, I’m finding with my third pregnancy I am having that same experience with David. Twice a week I watch him and for those few hours, I forget what’s really going on. The hospital scares. The weekly OBGYN visits. The countless scans. The IC red zone. All of that gets replaced with pressure cookers and the happy dance.
So, when David came out with a cookbook I had to support!
I made his Baked Corn Casserole and it is FANTASTIC. Had to share!!
RECIPE for BAKED CORN CASSEROLE
- Vegetable Oil Spray
- 8.5 ounce box of corn muffin mix
- 14 oz can of creamed corn
- 1 pound of frozen corn (thawed and drained)
- 1 stick of butter melted
- 1 cup sour cream
- 1 large egg
Ready for easy? Preheat oven to 350 degrees. Mix all the ingredients together.
Spray a shallow 3 quart baking dish with vegetable spray and pour the batter into the dish. Cover with aluminum foil and bake for 55-60 min. Remove the foil and bake for an additional 10 minutes – or until the top is crusty brown.
SERVE and ENJOY. HOLY HECK this is good. Make it for Thanksgiving! Your guests will not be disappointed.
If you like this recipe – get David’s cookbook. There are SO MANY AMAZING recipes!!!!
Looking for more of my recipes? Click here to visit Inside the Kitchen.
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May 17, 2016