Monday, November 10, 2014
It's that time of year, when everyone starts thinking about what they will be serving (and eating) for Thanksgiving. While I could never choose a favorite dish I do have some holiday dishes that are near and dear to my heart. I will be sharing them with you (as often as I can) in the next few weeks. (That being said, I am about 37 weeks pregnant now so we'll see how things go.) :)
This corn casserole is a recipe that I recieved from church a few years ago, and haven't changed much since. (I did reduce the amount of butter and added an extra egg.) If you are looking for a low calorie side dish, this is definitely not it, but if you are looking for something quick to put together, and delicious with some hidden veggies then this is the ticket. It's like a very moist cornbread with little bits of corn running throughout. Some people call it corn pudding, but I was given the recipe with the title "corn casserole" so that's what I call it. If you haven't tried it at your holiday table (or even as a nice change up to a weeknight meal) try it out and let me know what you think!
As many good recipes do, this one starts out with a stick of butter. I prefer salted, but you can always use unsalted and then add a little salt later.
Melt the butter,
and then stir in all of these lovely ingredients.
When it's all smooth and combined, like this:
pour the mixture into a 9x13 or 11x13 inch casserole dish. (I usually don't grease the dish because the mixture has plenty of butter in it, but if you are worried about it sticking then you can go ahead a grease the dish a little.)
It bakes for a little less than an hour and it comes out like this:
Unassuming, and not very impressive looking, but let me tell you. The taste is amazing!
It holds its shape nicely, but is so incredibly moist. Definitely one of my top ten holiday side dishes.
Incidentally, I served it up with a weeknight meal of pork chops and a side salad. Yum, yum!
1 stick (half cup) butter, melted
1 (8.5 oz) box of Jiffy corn muffin mix
1 (15 oz) can of creamed corn
1 (15 oz) can of whole kernel corn
3 large eggs, beaten
8 oz sour cream
Preheat oven to 350F. Combine all ingredients and pour into a casserole dish (lightly greased if you want). Bake 45-60 minutes (an 11x13 dish will be done in about 45 minutes, where as a 9x13 dish might take up to 1 hour) until a toothpick inserted into the center comes out clean. Let sit for 5-10 minutes before cutting. Serve warm.