It’s Thanksgiving again, and most southerners, including me, love to serve casseroles at holiday dinners. Whether it’s the famous green bean casserole my sister makes or the sweet potato casserole, topped with marshmallows, my mom makes, casseroles are a quick and easy addition to any meal. I found a corn casserole recipe last year that I love, and have cooked it again for this year’s Thanksgiving feast. Once I find a recipe I like, I typically add it to my book and use it over and over. This casserole is quick and easy to cook! Enjoy!
Here’s the recipe:
Corn Casserole
(6 – 8 Servings)
- 1 pkg of Jiffy Corn Muffin Mix
- 1/2 cup margarine or butter, melted
- 1 can (8-3/4 oz.) whole kernel corn, drained
- 1 can (8-1/4 oz.) cream style corn
- 1 cup sour cream
- 2 eggs
Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.
