I am never more thankful that I don't have to work outside of my home than on a day like today. At Pebblebrook, where I used to teach, the English department was housed in a separate building from the rest of the school. This meant that on days like today, I spent a lot of time walking through puddles and getting very frizzy hair as I completed tasks in the main office or did lunch duty in the lunch room. Not to mention the fact that heels do not mix well with wet teenagers who create puddles all through the halls. All of this to say, Ada and I are tucked into the house, riding out the downpour that is currently happening outside. I do need to make a quick grocery store run to pick up a few things that I forgot yesterday--so much for my great deal, right? But I only need to pick up a few things. I was trying to think of a way to make dinner slightly more exciting tonight (we have opted for mac and cheese and lima beans instead of breakfast), and I have decided to make a corn casserole. I have never made it before, but I have most of the ingredients on hand, so I think I will give it a go.
Here is the recipe--
1 box Jiffy Cornbread Mix (already have)
8 oz. sour cream (already have)
1 stick butter (already have)
1 med. can undrained whole kernel corn (need to buy)
1 med. can cream style corn (already have)
Combine all ingredients in mixing bowl. Preheat oven to 350. Spray 9 x 9 in. glass pan. Pour into dish. Bake 45 min-1 hour, or until center is set.
Probably not the healthiest recipe in the world, but it should make enough to last two nights, and it's better than the plain old cream corn I planned to cook. I'll let you know how it tastes. For more recipes, check out Blessed With Grace.