Tuesday, April 14, 2009

Soul Food

When my mom worked in downtown Orlando she discovered this tiny hole in the wall soul food restaurant called Johnson's Diner. It was in a less-than desirable part of town but had the best southern food you've ever tasted. Pretty soon mom was not only a regular customer but Johnson's Diner was catering our family holiday dinners. Aside from our obvious favorites like macaroni and cheese and greens, our standout favorite was the corn casserole. We'd eat this stuff for days afterwards as it was even better leftover. When my mom found the recipe in the newspaper a year ago it was like we'd struck gold! I made this for Matt's family as my contribution to Easter on Sunday and it was just as well received as the original. I highly suggest you try it next time you're craving something sweet and savory :) Sorry I don't have a picture, I forgot to take one before it got demolished...

Johnson's Diner Corn Casserole
*I halved this recipe and it still made a full 9x13 dish

6 cans cream-style corn (I recommend the sweet kind)
8 oz sour cream
1 stick melted salted butter
1/4 C sugar
4 large eggs
1 box Jiffy cornbread mix

1. Heat oven to 350; coat a 9x13 pan with Pam
2. Combine all ingredients and pour into pan
3. Whip ingredients well
4. Bake for 30 minute or until mixture is firm (you'll likely have to bake longer than this)


1 comment:

Kristin said...

I've made that before and it is

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