Corn Casserole
Preheat oven to 350 degrees F. Spray a 9×13 baking dish or 2-quart casserole dish with cooking spray.
In a large skillet over medium heat, cook Goolsby’s Sausage until no longer pink. Add the chopped onion and cook until the onions are soft. Remove from heat. Set aside.
In a large mixing bowl, combine eggs, whole kernel corn, cream-style corn, sour cream, and melted butter, diced tomatoes and chilies, cheese, and jalapeños. Add in the drained sausage and onions. Stir in the corn muffin mix until just moistened. Pour into a large baking dish.
Bake in preheated oven for 45 minutes to an hour; or until an inserted knife comes out clean and the top is golden brown. Let stand for about 5 minutes before serving.
Ingredients
Directions
Preheat oven to 350 degrees F. Spray a 9×13 baking dish or 2-quart casserole dish with cooking spray.
In a large skillet over medium heat, cook Goolsby’s Sausage until no longer pink. Add the chopped onion and cook until the onions are soft. Remove from heat. Set aside.
In a large mixing bowl, combine eggs, whole kernel corn, cream-style corn, sour cream, and melted butter, diced tomatoes and chilies, cheese, and jalapeños. Add in the drained sausage and onions. Stir in the corn muffin mix until just moistened. Pour into a large baking dish.
Bake in preheated oven for 45 minutes to an hour; or until an inserted knife comes out clean and the top is golden brown. Let stand for about 5 minutes before serving.