Put together corn and corn muffin mix for a simple side course

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Creamed corn is a comfort food classic, and it also makes the perfect base for a delicious casserole. In the recipe below, you combine canned creamed corn with whole kernel corn and cornbread mix for a hearty casserole ... with a touch of French flair. "Mais oui!"
Herbes de Provence is an herb blend from Southern France containing a combination of savory, marjoram, rosemary, thyme, oregano and sometimes lavender. Alongside crumbled goat cheese, it adds a lovely, aromatic flavor to this side dish. If you prefer, you could substitute fresh herbs for the dried herb mixture. Either way, it will make for a unique, delicious casserole to share with friends and family.
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Cooktop Cove
Creamed corn casserole with herbs
8
5 minutes
45 minutes
50 minutes
One 8-ounce box corn muffin mix
One 15-ounce can whole kernel corn, drained
One 15-ounce can creamed corn
1 cup sour cream
½ cup melted butter
2 teaspoons Herbes de Provence
2 ounces goat cheese, crumbled
Preheat the oven to 350 F.
Mix all of the ingredients except for the goat cheese in a bowl. When the batter is smooth, fold in the goat cheese delicately so that the crumbles stay together.
Pour the batter into a greased 8-inch casserole dish. Bake uncovered for 45-50 minutes, or until lightly browned.
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