Well Thanksgiving is next week. eeek!!!
So…are you ready to stuff your faces? I.can’t.even.wait.
Corn casserole is a staple for my family on Thanksgiving. It is made every year and every year it is AWESOME. It’s incredibly simple and you can adapt it to make it healthier…if you would like. I would suggest not adapting it for Thanksgiving because lets be honest, are we really trying to save calories on Thanksgiving? I think not. It’s a time to be thankful and indulge!
It can be made ahead of time. I repeat, it can be made AHEAD of time and then warmed up in the oven before serving. Winning! (I think we can still say that?)
It’s crumbly, dense, delicious and full of corn flavor. There are never leftovers of this stuff after Thanksgiving, it’s really a shame because it’s so good the next day too. Even if we made two batches, I still don’t think their would be leftovers. It’s that good people.
Even the kiddos like it – my niece and nephew go crazy for it and always say “more coooown please.” It’s seriously the cutest thing ever.
What are your favorite side dishes for Thanksgiving?
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1 8.5 ounce package cornbread mix (I used Jiffy)
- 1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
- 1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
- 1 15 ounce can creamed style corn (do not drain)
- 1 15 ounce can corn (drained)
- 2 eggs, beaten (or 3 egg whites for the healthier version)
- ⅛ teaspoon pepper
- ¼ teaspoon salt
- Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan.
- In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
- Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.
Source: Slightly adapted from All Recipes