This Kitchen Has Been Closed

I haven't been posting recipes lately, partly because I haven't been cooking much lately; last week I was mostly home alone, and I confess I ate hot dogs three out of five nights (Bar S wieners, $.77 pkg, Brookshire Brothers hot dog buns, $.88 pkg, and Wolf brand chili, $1.59 a can) When I do cook, lately it's been the same recipes I've already posted, or something that I didn't take pictures of, or something not picture-worthy. I kept thinking every day that "tomorrow" I'd cook something new or make something I hadn't posted so I could take pictures, but somehow I never did.

So today I'm going to get back on track by posting one of my favorite quick and easy Corn Casseroles, beloved of children and adults everywhere. I seriously have never met anyone yet who didn't like this, although I'm sure they exist somewhere. No picture, but I'll remedy that as soon as I can.

Ingredients:

• 1 pkgs corn muffin mix (Jiffy or Corn-kits are the best)
• 1 can cream style corn
• 1 can whole kernel corn, slightly drained
• 8 oz sour cream
• 1 egg
• 1 stick butter

Put the stick of butter in the baking pan/casserole, and put in the oven to melt while the oven is preheating. Meanwhile, mix all other ingredients; pour into pan with melted butter. Bake for 30 minutes at 350 degrees F, or until the center is set and the edge is starting to brown.

For links to more recipes, see Tasty Tuesday, now hosted by Balancing Beauty and Bedlam, and Tempt My Tummy Tuesday at Blessed with Grace.

Good cooking, and good eating!