Even though I've been cooking almost only vegan meals, I made an exception for Thanksgiving when I cooked for myself and my meat-eating boyfriend. We both love corn casserole, a family favorite that probably came off the back of a Jiffy box. It's creamy, corny, cheesy deliciousness.
Corn Casserole
Makes 16 side servings
Total Time: 35 minutes
Prep Time: 5 minutes
• 1 stick (1/2 cup) butter
• 1 can cream corn
• 1 can whole kernel sweet corn
• One 8-ounce Jiffy cornbread (or corn muffin) mix
• 8 ounces sour cream
• 2 eggs
• 1 cup or more grated Cheddar cheese
Preheat the oven to 350°. Melt the butter and pour it into a 9x13 baking dish. Mix in the two kinds of corn and the cornbread mix. Add the sour cream and 2 eggs. Sprinkle generously with cheddar cheese. Although the original directions say to bake the casserole for 20 to 30 minutes, it has always taken me at least 30 minutes. The casserole is ready when toothpicks inserted into the center of the casserole come out clean.
Prep Time: 5 minutes
• 1 stick (1/2 cup) butter
• 1 can cream corn
• 1 can whole kernel sweet corn
• One 8-ounce Jiffy cornbread (or corn muffin) mix
• 8 ounces sour cream
• 2 eggs
• 1 cup or more grated Cheddar cheese
Preheat the oven to 350°. Melt the butter and pour it into a 9x13 baking dish. Mix in the two kinds of corn and the cornbread mix. Add the sour cream and 2 eggs. Sprinkle generously with cheddar cheese. Although the original directions say to bake the casserole for 20 to 30 minutes, it has always taken me at least 30 minutes. The casserole is ready when toothpicks inserted into the center of the casserole come out clean.
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