Corn Casserole with Cauliflower

This corn casserole with cauliflower is a delicious cross between corn and cornbread.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.

Step: 3

Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

Per Serving: 275 calories; protein 4.5g; carbohydrates 28.4g; fat 17.1g; cholesterol 41.3mg; sodium 534.4mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .