Monday, November 10, 2008

Corn Casserole

Alexandra over at Running Just as Fast as I Can is in need of some help. She is hosting 14 people at her house for Thanksgiving and needs some recipe suggestions. Head on over and help her out if you have any great recipes (especially ones that can be made ahead of time).

Here is my contribution:

Corn Casserole


You'll need:

- 1 box Jiffy corn muffin mix
- 1 stick butter (must use real butter)
- 1 16oz. can cream corn
- 1 16oz. can kernel corn, drained (I use either sweet white or the mix of yellow and white)
- 1 small container sour cream (here you could use low or nonfat. I use low fat)
- 1 egg

Preheat oven to 350 degrees. Beat egg. Add egg and Jiffy mix to other ingredients. (You can melt the butter, or cut it into small pieces and mix them in) Stir well and place in casserole dish. Cook about 45 minutes. Will be lightly browned and firm to the touch. Serves approx. 10-12 people.

I highly recommend this dish. I made it a few years ago and now my family demands it every Thanksgiving. I also make it on taco night at home for B. He loves it. Enjoy!

3 comments:

Nicole in Michigan said...

I make this recipe too, maybe it's a Michigan thing? I also sprinkle shredded cheese over the top, yummy!

GIRL FROM THE LAND of 10KL said...

Yum! Sounds delish! Speaking of delist, I made the pumpkin crisp for my sisters baby shower last weekend! It was fabulous and got wonderful reviews, so thank you for sharing. I have an award over @ my blog for you. Have a great day!

I Love Your Whole Face said...

Thanks again for the help!!!