Wednesday, November 27, 2013

Easy Corn Casserole

This one bowl, Easy Corn Casserole, is perfect for a last minute addition to your Thanksgiving table. With a down-home, hearty taste, people will never guess it was so fast and easy to make. You seriously throw all ingredients in a bowl, mix, pour in pan, bake. I love the simplicity of it!

I made this last week in NC while enjoying our Bye Week with friends. It served 6 adults with 2 portions left over. I'll make the same this week for Thanksgiving for 3 of us because I know we will all have seconds. 

Easy Corn Casserole

8 oz sour cream
1/2 cup melted butter
15 oz can corn drained
15 oz can creamed corn
1 egg
8.5 oz box of Jiffy Cornbread Mix
Dash of Salt
Pam cooking spray

Preheat oven to 350 degrees
Mix all ingredients in a mixer bowl until combined evenly
Pour the mixture into a greased 2 quart casserole dish
Bake for 40-55 minutes or until golden on top and starting to brown just a tad around the edges and just starting to pull away from the pan. (pic below)
Let sit 15-20 minutes or so. Serve warm not hot.
(We set ours out on the counter to cool while meat cooked in oven. 45 min. Then reheated in microwave to warm. It was great!)

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