At our family Thanksgiving dinners, this delicious Easy Corn Casserole is right up there with the classic green bean casserole with onion rings on top. And did I mention it’s inexpensive? Decades ago my husband’s cousin, Kathi, first showed me how she makes it. Since then I’ve learned there are infinite variations, but this is our favorite.
Easy Corn Casserole Recipe
1 can whole corn
1 can cream style corn
1 cup sour cream
1 cup melted margarine
2 eggs, beaten
1 Tablespoon sugar
1 box (8 or so ounces) instant cornbread mix
(We often use an inexpensive brand like an 8.5 ounce box of Jiffy Corn Muffin Mix)*
* Note for faithful vegetarians: Jiffy contains lard or animal shortening. Many corn bread and muffin mixes don’t, so it should be easy to find an acceptable brand for your Easy Corn Casserole Recipe.)
Preheat oven to 350 degrees
* Mix all the ingredients together. The batter will be creamy but lumpy.
* Pour into 9×13 inch buttered pan.
* Bake for 45 minutes.
The Pilgrims would be “amaized”!
And just for funsies, here’s the easiest ever Thanksgiving dish:
Open can of cranberry sauce.
Dump in bowl.
Ta-Da! ; )
Happy Thanksgiving to all!
To read about a greedy little girl who couldn’t keep her fingers out of the pumpkin pie one Thanksgiving in the long ago 1950’s and lived to tell the sweet funny tale of remorse & nostalgia, click on my article, ” HURRAAAAGH FOR THE PUMPKIN PIE!”