m a x + l u l a c o o k: sour cream

Before you go away, just listen to what I have to say about corn. I love corn. . .love it, love it, love it--especially creamed corn. But, when it comes to creamed corn, I'll be honest. . .I was not a big fan at first and basically would have nothing to do with it. But, when my son was born, we were treated to the most delicious meal ---creamed corn and barbecued Tri-tip. And, after just having a baby, I was up for eating almost anything. Oh! I thought I had died and gone to heaven. I will never forget that most delicious meal. So, before you turn your nose away at the creamed corn, just give it a chance :)

Try Gulliver's Creamed Corn

Or, try this version of my Aunt Bonnie's Baked Cream Corn (both are equally delicious!)

1 box Jiffy corn bread mix
1 can creamed corn, undrained
1 can corn, undrained
1/2 cup butter, melted
1 cup sour cream
pinch or 2 of kosher salt
2/3 cup grated Mozzarella cheese

Preheat oven to 350 degrees

Melt butter in microwave safe bowl. Add all ingredients, except cheese. Pour into a 4 quart casserole dish or a 9 x 9" glass baking dish. Bake for 50 minutes. Remove and sprinkle cheese on top. Bake for 10 more minutes. Remove from oven and let sit for about 20 minutes before serving.

A twist on the traditional enchilada and old fashion casserole...mix them together and you have enchilada casserole. YUM.

Ingredients

2 1/2 to 3 cups cooked & shredded chicken

1 onion, diced

1 tablespoon olive oil

2 cans cream of chicken soup

1 cup sour cream

9 - 10 flour tortillas

3 cups grated cheese (cheddar & jack)

Salt and pepper to taste

Start with 9 - 10 flour tortillas - stack 'em up.

Cut them in half...

Slice into thin strips.

Keep the two piles separated.

Layer one pile on bottom of 9" x 13" greased casserole dish.

Meanwhile, cook diced onion and oil on medium heat for about 5 minutes, or until softened. Add about 1/8 teaspoon kosher salt and fresh ground pepper.