Tuesday, November 23, 2010

Classic Thanksgiving Side: Corn Casserole

This is  between a spoon bread and a cornbread. A great take along dish for potlucks. It soooo easy to make. NO eggs, no mixer...no weird ingredients. I originally made Paula Deen's Corn casserole, just tweaked it the next time-- omitted the cheese for one, and made it with a touch of sweetness. I subbed Fresh or frozen corn kernels instead of canned creamed corn (never been a fan). If you like Acapulco Restaurant's corn side dish, you will love this. It's a big hit with the kids, trust me.  If you'd like Paula's recipe it's here.

But mine is better! (I'm just sayin')


Thanksgiving Corn Casserole

1 16 oz package frozen corn (or 1 1/2 -2 cups freshed cut kernels)

2 (8-ounce) packages Jiffy corn muffin mix

2 cups sour cream

1/2 cup (1 stick) butter, melted

2 tablespoons sugar

Preheat oven to 350 degrees F.

In a large bowl, stir together the corn, corn muffin mix, sour cream, sugar and melted butter. The batter will be very thick. Pour into a greased 9 by 13-inch casserole dish. Bake 30-45 minutes, or until top is golden brown. Remove from oven and let stand for at least 5 minutes and then serve warm.

Make it a Great Day!


  1. This does look good and it sounds easy, and since I'm about to drop from cleaning/cooking/preparing for Thanksgiving, I'm pretty much just ready to make a big vat of this, put it in the center of the floor and leave for Tahiti!

  2. Stopped by from Toot Your Horn Tuesday Blog Hop and following you via Google Friends.
    Happy Thanksgiving!

  3. I need to seriously try this recipe! Looks so Yummy!!! Thanks for visiting my blog...I'm following you back :-)
    Shantel @

  4. I love spoonbread! Yumm!

  5. Always one of my favorites:) Come link up with Crock Pot Wednesdays. There's a giveaway going on. http://diningwithdebbie.blogspot.com/2010/11/crock-pot-wednesday-2010-thanksgiving.html


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