Because Thanksgiving is this week, I wanted to share my absolute favorite Thanksgiving recipe...to cook AND to eat. Corn casserole (or corn puddin' as my husband's family so lovingly calls it) is my go to recipe. I literally always have the ingredients for this in my house with the exception of MAYBE not having sour cream on hand. You would think people would get tired of it after a while, but year after year, people request that I make it again...and I NEVER have any left to bring home.
I am making two pans of corn casserole this week. One for my husband to bring to work and one to bring to our family Thanksgiving lunch. The best thing about it is you can prep it the night before and just cook the day of. I just finished whipping up the batch for my hubby's work function and will throw it in the oven when the alarm goes off in the morning....and I will post picture then too. :)
Ok, so here is what you'll need to make your own:
1 can whole kernal corn, drained
1 can cream style corn
1 8 oz. tub sour cream
1 box Jiffy corn muffin mix
1/2 stick butter, melted
2 c. shredded cheddar (finely shredded does better)
Now, go get all of those things together and keep reading to see what to do with them.
Preheat your oven to 350. Pour half of the melted butter into the bottom of a 9x13 pan making sure that the bottom of the pan is coated. Mix corn, sour cream, muffin mix, egg, and remaining butter together and pour into your pan. I tap my pan to settle it, but you could just as easily use a spatula or spoon to even it all out. Now cover the whole thing in a ton of cheese....ok, so use as little or as much as you like, but we SMOTHER it. Now bake it for 30-35 minutes until the cheese is bubbly and golden.
My hubby usually ends up with his hand popped once or twice on the way to lunch. It truly is hard to resist. The whole thing is just so ooey gooey cheesy creamy dreamy...yum!
Enjoy! I hope your family has a blessed Thanksgiving!