Corn "Fluff"

It’s a pretty wintery day here today — all the area schools have been closed (except MINE) and Shane is staying home from work, so even though I’m probably going in (let’s face it, I am) it still feels like a bit of a vacation day. A good time to play catch-up on a recipe I hadn’t posted.

I’m not a big fan of corn bread, but I’ll wolf down a plate of corn fluff anytime. It’s a blend of savory and sweet, with a consistency approximating bread pudding. I especially love the little bits of corn kernels studding the bread.

This is comfort food at it’s simplest, and a great side dish for a winter’s night meal.

Corn Fluff
one 15 1/4-ounce can whole kernel corn, drained
one 14 3/4-ounce can cream-style corn
one 8-ounce package corn muffin mix (such as Jiffy)
1 cup sour cream
1 egg, beaten
1/4 cup (half a stick) butter, melted

Preheat oven to 350-degrees F; grease a glass pie plate or small baking dish.

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, egg, and butter. Pour into prepared pie plate/dish.

Bake for 40 to 45 minutes, or until golden brown. Yields 6 to 8 servings.

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