Carmen’s Corn Casserole

I love the combo of sweet and spicy. Don’t know whether it’s a Cuban thing or not, although Cubans have a tendency to have a lot of sweet/spicy or sweet/salty kinds of combos. The easiest one to do and a staple in my house — pasta de guayaba (which is guava paste) with queso blanco (white cheese which is kind of like a salty more set Farmer’s Cheese). Aged cheddar is always a good substitute.

One of my favoritest combos of sweet/spicy is a pairing of my sister Carmen’s Corn Casserole with chili/taco meat. YUM!!! Actually, the corn casserole is fabulous in and of itself and I could eat a huge bowl of it all by myself. The casserole is a cross between cornbread and Virginia spoonbread and again, YUM!!!

Carmen’s Corn Casserole is much easier to make than the spoonbread. So easy you’ll say, I can make this all the time. My sis serves it topped with monterey jack cheese and we often pair it with chili or taco meat for a tasty lunch/dinner. If you like this basic recipe, you can experiment by chopping and adding red peppers, jalapenos, cheddar cheese or even some finely diced onions to the mix for a change of pace.

So here is today’s Tuesday Tip and Cook’s Treat addition –
Carmen’s Corn CasseroleSis and Me in our version of a Myspace photo!

One 15 ounce can cream corn
One 15 ounce can kernel corn drained
One pint low fat sour cream
One stick melted butter
One package Jiffy corn muffin mix
One cup shredded monterey jack cheese (optional)

Preheat oven to 350 degrees.

Combine first 5 ingredients. Grease casserole or brownie pan with butter. Pour ingredients into pan. Bake for 45-50 minutes until firm. Sprinkle cheese over top and let melt 5 minutes. Remove from oven and let casserole sit for another 10 minutes. Enjoy!

Hoep you liked this Cook’s Treat and Tuesday Tip!

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