One of my high school friends, Stephanie, has an incredible cooking blog called Stephanie Cooks. What I love most about the blog is her recipes are what I consider “real.” Just your normal, everyday recipes that you would make for your family when you get home from work.
When deciding what to bring to Thanksgiving this year, I went to her blog for some inspiration. I’ve seen her write about this Corn Casserole for a few Thanksgivings and even Easters and decided it’s about time I try it. I made this over the weekend to try it out for Thursday and LOVED it. If you’re looking for a Thanksgiving side dish, look no further my friends! This corn casserole will disappear before you can say “turkey”!
- 1 egg
- 1/4 cup butter, melted
- 1 (8 3/4-ounce) can whole-kernel corn, drained
- 1 (8 3/4-ounce) can cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix
- 1 (8-ounce) carton sour cream
- Cooking spray
Begin by preheating your oven to 350 degrees. Then, mix the first 6 ingredients in a bowl.
Grease the bottom of a baking dish (8×8 would work well) with cooking spray. Pour the combined ingredients into the dish.
Bake for 45 minutes.
At this point, you can slice and serve as cornbread. However, Steph suggests (and I must agree) mashing it up. Use a spoon to mash up the ingredients until they are the consistency of mashed potatoes. *Note: when I first started mashing, there was some creaminess from the corn inside. This doesn’t mean it is not cooked thoroughly. When you start mixing, the cream is absorbed by the muffin mixture.*
For such a delicious recipe it really is that easy! I plan on doubling the recipe for Thanksgiving and cooking in a 9×13 baking dish.