Dear Customers,
If your family is anything like my family, when the holidays roll around, we gravitate towards making the exact same things for holiday dinner that we do every year. I guess you could call it “following tradition” but using the example of Thanksgiving we start with the turkey – the bigger, the better. Add to that, mashed potatoes, sweet potato pecan bake, homemade sausage stuffing, freshly baked bread (compliments of Nana), cranberry-orange relish, cranberry sauce (canned preferably), and green bean casserole with cream of mushroom soup. Of course, there are many & assorted varieties of pies as well, also compliments of my mother-in-law! Sometimes we may open a can of whole kernel corn and dump it into a dish, just because my daughter demands it and for a splash of color!
A few years ago, I used a recipe for Thanksgiving dinner that I had found on the internet, and it was a huge hit among the family members. Completely unlike me, I didn’t save it and have been looking for it ever since. As Thanksgiving nears, I have been searching for it again and I’m hoping this just might be it. I’m going to make it just in case. If it isn’t a hit, we’ll be enjoying the leftovers for quite some time!
CREAMED CORN CASSEROLE
| 15oz can cream style corn | 8oz sour cream |
| ¼ cup butter, melted | 2 large eggs, beaten |
| 15½oz can whole kernel corn, drained | 1½ cups shredded Cheddar |
| ½ cup chopped onions | 4oz diced green chiles, drained |
| 8½ oz package dry corn muffin mix |
- Preheat the oven to 350° F. Grease a 2-quart casserole dish.
- Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
- Bake in the preheated oven until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let it stand for 5 minutes before serving.