Mexican Tres-Corn Bake

Prep Time: 10 minutes

Total Time: 1 hour and 10 minutes

Makes 8 to 10 servings

If you think corn bread tastes dry and bland, then your food fantasy is about to come true! This three-corn creation offers a creamier and moister alternative to a plain side of corn or corn bread. There’s one thing I always like with corn and that’s meat. With some spicy sausage, this is a side dish that can stand on its own. Man, this is sounding better the more I think about it!

• 1 (8.5-ounce) box Jiffy Corn Muffin Mix
• 1 (15-ounce) can whole kernel corn, drained
• 1 (4.75-ounce) can or a heaping ½ cup creamed corn
• ½ cup diced yellow onion
• ¾ cup diced red bell pepper
• 1½ cups (about 7 ounces) chopped chorizo or spicy link sausage, cooked
• 1 cup sour cream
• 1 large egg, beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded pepper jack or cheddar cheese

1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan or a 10-inch cast iron skillet.

2. In a large bowl, combine the Jiffy Mix, kernel corn, and creamed corn.

3. Stir in the onion, bell pepper, and sausage. Slowly stir in the sour cream, egg, and salt and pepper.

4. Pour half of the mixture into the pan. Sprinkle the cheese evenly over the top and then pour the remaining corn mixture over the cheese.

5. Bake for 50 to 60 minutes, or until the dish springs back slightly to the touch and just begins to brown around the edges. To retain the moisture, be careful not to overcook this dish. It will set up a bit more as it cools.

6. Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.

Our country is so dry that when Noah’s flood came, we only got a half inch!