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Baked corn casserole
By Thrive Life · 16 servings
20m prep time
45m cook time
Lots of ways to vary this recipe: add cheese on top for the last ten minutes (so it melts nicely). Or bacon crumbles. Or both. Green and red peppers optional. Serve with hot peppers for a kick. -by Deborah Hanlon
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Ingredients
- 1 c. THRIVE Sweet Corn - Freeze Dried Hydrate
- 1/8 c. THRIVE Green Bell Peppers - Freeze Dried Crumbled to small pieces (hydrate)
- 1/8 c. THRIVE Red Bell Peppers - Freeze Dried Crumbled to small pieces (hydrate)
- 1 c. THRIVE Sour Cream Powder Reconstituted
- 1 c. Golden Cornbread Mix
- 1 can Sweet, Yellow, Cream Style Canned Corn
- 1/4 c. Butter, salted (or unsalted)
Directions
- Get started by letting the corn and bell peppers get a bit hydrated.
- Preheat oven to 350
- Grease 9x13 rectangle casserole dish
- Get the sour cream powder mixed to sour cream consistency
- In a large bowl add all ingredients and mix well. Pour mixture into greased pan
- Bake for 45 minutes. Casserole is done when sides lightly brown, top has cracks.
- Optional: Add cheese and or bacon and bake 10 minutes