Tried a recipe for corn casserole recently and thought there was a fifty-fifty chance that our picky girls would refuse to even taste it. Well I’m happy to report that I was totally and completely wrong. They inhaled this thing and gleeful called it “corn cake.” Ree even wrote in her school spelling sentences that week that she got to have cake for dinner. (Sometimes I wonder what those teachers think of us. But I probably really don’t want to know...)
Anyhow, this would make the perfect side at a Thanksgiving dinner, so here it is. Hope your family enjoys it as much as we did.
Corn Casserole (AKA: Corn Cake)
1 15-ounce can whole-kernel corn (with juice, don’t drain)
1 15-ounce can cream-style corn
1 cup sour cream
1/4 cup sugar
2 eggs, beaten lightly
1/2 cup melted butter
1 8-ounce box Jiffy corn muffin mix
The easy-peasy instructions: Mix everything together in a big bowl, adding the muffin mix last. Pour into a large ungreased casserole pan (something around 9x13, I use our glass lasagna pan). Bake at 350 degrees for 60 minutes (or maybe even longer, check to see that it’s set up). Let stand 5-10 minutes before serving.