My sister started making this for our Thanksgiving a couple of years ago and it turned out to be a big hit! If the whole pan gets eaten at our Thanksgiving (not because it was small pan), then it means it was GOOD! It used to be that only my macaroni & cheese was completely wiped out, but now it's the mac & cheese and the CORN CASSEROLE.
Update Nov-2018: I make this regularly for potluck and family events now and it is always one of the first dishes to be gone. It's like heaven on a fork. You're lucky if you're able to get seconds.
It's a very simple recipe and there are variations of it. If you are on a diet, then don't eat this stuff because it has a lot of BUTTER. But do not deprive your family (or yourself) of this yummy dish the rest of the year. Make it once a month to keep everyone happy. Pairs great with BBQ, pork chops, roast beef...anything really.
Serves 8-10
Ingredients
1 (8oz) container sour cream1/2 cup butter, softened
1 (15oz) can creamed corn
1 (15oz) can whole kernel corn, drained (or 2 cups frozen (thawed) or fresh)
1 (8.5oz) package cornbread mix (such as Jiffy)
Directions
- Preheat the oven to 350ºF
- In a mixing bowl, stir together all five of the ingredients
- Pour into a casserole dish or 13x9 pan
- Bake for 40 minutes or until a knife inserted in the center comes out clean.
TIP - I gave my nephew a little cooking advice as to know when something is done cooking in the oven. Anytime you are cooking something "wet" like a cake, brownies, breads, etc., if you insert a knife in the center and it comes out "clean", then it's done. The definition of "clean" is when there is very little or no food at all on the knife, it may appear wet or oily. When all the edges have pulled away from the pan, it's a good time to check it.
If you have any tips, please leave a comment.
Email me at geteatmeals@gmail.com if you have questions or suggestions.
If you have any tips, please leave a comment.
Email me at geteatmeals@gmail.com if you have questions or suggestions.
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