It's almost Thanksgiving! And you should make this corn casserole for your big meal. It is a family favorite (both mine and in-laws) and so easy to throw together. You might already have the ingredients on hand too.
Are you cooking or just showing up for your Thanksgiving celebration? Traveling or staying put? What's your families favorite dish?
Corn Bread Casserole
From my friend, Laura
1/2 cup butter
1 can creamed corn (about 17 oz)
1 can whole corn, drained (about 17 oz)
1 1/2 cup shredded cheddar cheese, divided
2 eggs lightly beaten
8 1/2 oz box cornbread mix (I used Jiffy)
1 cup sour cream
Preheat oven to 350 degrees. Place stick of butter in 9 x 13 pan and set in the oven to melt. Once melted, remove from oven and set aside.
In a medium bowl, combine creamed corn, whole corn, 1 cup cheese, eggs, cornbread mix, and sour cream. Mix until combined.
Pour mixture into 9 x 13 pan and smooth so evenly in pan. The butter will settle in on its own. Sprinkle with remaining cheese and bake for 30 minutes or until cheese is nice and golden.
Allow casserole to set/cool for 10 minutes before serving.
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