One of my favorite Thanksgiving side dishes is corn casserole. It’s so warm and inviting, plus it’s a fun play on corn bread (which I also love so very much).
Last year, we didn’t have corn casserole. It was such a shame! Not as bad as the year my dad didn’t make stuffing and then found out that was our favorite part, but it was pretty bad.
So this year, I decided that I was making corn casserole to bring to Thanksgiving. That way, I could assure it would be there to eat. Thing was, I never made it before. I got my mom’s recipe and I was shocked at how simple it was. It’s basically the dump cake of casseroles. Now, it’s something I can make all the time.
Corn Casserole Recipe
What You Need:
- 1 stick of unsalted butter
- 1 box corn muffin mix
- 8oz. container of sour cream
- 1 can of creamed corn
- 1 can of corn
What You’ll Do:
Soften the butter in a large, microwavable bowl.
Add all the ingredients (including the cans of corn with liquid) into the bowl. Stir until combined.
Pour everything into a casserole dish.
Bake at 350 for 45 minutes or until the casserole is golden brown.