My sister, Jeanie, discovered this dish when she attended an event and decided to make it for our family's Thanksgiving dinner. It was an immediate hit and it's now a permanent part of our yearly menu. But why wait until Thanksgiving?? It's fabulous as a side dish for any time of the year! NO, it's not my own recipe, but it has been one of my most requested and biggest hits! And frankly, we have no idea who Dottie is.
1 stick butter, melted
3 cans corn: yellow, white, cream style
1 8oz container sour cream onion dip
1 box Jiffy corn muffin mix
3 eggs, slightly beaten
salt and pepper to taste
Preheat oven to 350 degrees.Swirl some of the melted butter in a 9x13 casserole dish. Pour the rest of the butter into a large mixing bowl. Drain ONLY one can of corn, either the yellow or the white. Add to mixing bowl along with the rest of the ingredients. Pour into casserole dish and bake for 45 minutes to an hour or until the center is set and top is lightly golden.
Make sure you don't over bake. One of the best things about this casserole is its creamy texture intermingled with the snap of the corn. If you over bake it, it'll become more dry and less creamy. Just bake it until it's set in the center and lightly golden around the edges.