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 I originally made Paula Deen's Corn casserole, just tweaked it the next time-- omitted the cheese for one, and made it with a touch of sweetness.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')

Enjoy!

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!
Ann

5 comments:

  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!

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

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

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  4. I love spoonbread! Yumm!
    http://www.inspired2cook.com/

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  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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