Tuesday, November 11, 2008

Creamy Corn Casserole Recipe for Thanksgiving

Ok, it's time for the Thanksgiving countdown! With only 16 days to go, we have to start planning the Thanksgiving Day menu, guest list, grocery lists, etc. Now no Thanksgiving meal is complete for me without my grandmother's special creamy corn casserole. It is the perfect side dish, of many, to offset the turkey. And, of course, corn is a traditional dish to serve for the Thanksgiving holiday.

Here's my grandmothers recipe. I hope you'll try it and enjoy it too (P.S. it is so simple and easy to make, you'll want to make it all the time!)

Creamy Corn Casserole Recipe

1/2 cup butter, melted (please don't use margarine - it's a holiday)
1 cup sour cream
1 egg
1 (16 ounce) can whole kernel corn, drained (or a package of frozen corn kernels thawed)
1 (16 ounce) can cream style corn, undrained
1 (9 ounce) package corn muffin mix
1 cup grated Cheddar cheese

Preheat oven to 375 degrees F.

In large bowl, mix together butter, sour cream and egg. Stir in cans of corn and corn muffin mix. Spoon mixture into buttered 2-quart casserole dish. Bake for 45 minutes.

Add cheese and stir well. Bake an additional 15 minutes, or until dish is slightly puffed.

Let me know if you liked it!

If you enjoyed this article Subscribe to my RSS Feed.

No comments: