My Favorite Thanksgiving Side Dish: Creamy Corn Casserole

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Photos by Molly Dunn
It's not Thanksgiving in my house without the corn casserole.
As a six-year-old, I helped my mom make Thanksgiving dinner for the first time. Of course, I wasn't able to help with every dish, but the one dish I always helped prepare was the corn casserole. Each Thanksgiving has included this side dish and it's usually the one we never have as leftovers because it is just so darn good.

I love how simple and easy it is to assemble and how creamy and delicious it tastes. It's always my go-to side dish if I ever bring anything to a potluck dinner. So I wanted to share this recipe with you just in time for Thanksgiving Day.

See also:
- Thanksgiving Alterna-Recipe: Savory Bacon-Chive Pumpkin Quiche
- Say "No" to Dry Turkey: Our Top 5 Thanksgiving Alternatives

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Bake this sucker for nearly an hour for creamy perfection.
The beauty of this dish is that it doesn't take a lot of time to make, so it won't affect any of the other time-consuming dishes. Simply measure and dump each ingredient in a large bowl, mix together and bake.

First, combine one can of whole kernel yellow corn and one can of cream-style yellow corn. Don't drain the cream corn; you need a lot of liquid to make this dish extra creamy. Next, add one 8-ounce carton of sour cream and one box of Jiffy corn muffin mix.

Stir all of these ingredients together, then melt one stick of butter and add it to the bowl. Let the mixture slightly cool before adding two beaten eggs. You don't want scrambled eggs in your corn casserole...that's a nasty surprise.

Spray a casserole dish with cooking spray, then bake the corn casserole in a preheated 350 degree oven for 55 minutes to an hour. Stick a toothpick in the center of the dish to determine if it is ready or not. The center will still be slightly gooey, but you want it to hold up after you take it out of the oven.

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It looks like cornbread, but it is so much more than that.
I love serving this dish piping hot. The creamy corn, the sour cream and the butter make this dish so special. On the outside, it looks like cornbread, but once you scoop a piece out of the dish, you'll discover that it is creamy, gooey and simply delicious. I guarantee you'll want a second helping.



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3 comments
texmex01
texmex01 topcommenter

add Jalapenos to make this dish complete.....

FattyFatBastard
FattyFatBastard topcommenter

Hmm, now I'm wondering if i should do this or mac & cheese this year?  Here's my contribution, and one that every one of my friend's loves.  A 3 generation old recipe, btw. Ye olde egg nog. 

 

You'll need:

 

A fifth of dark rum (or a liter)

12 egg yolks

1 cup sugar

1 gallon whole milk

1/2 gallon Blue Bell ice cream

 

Put the yolks into a blender at a low speed.  Slowly add the rum, and then slowly add the sugar.  Leave the ice cream out while doing this.  Then transfer to a larger vessel and mix in the milk and ice cream. Top with freshly grated nutmeg.

 

Thank me later.

FattyFatBastard
FattyFatBastard topcommenter

And it's better if you can make it a couple days prior to serving.

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