We are eagerly anticipating the Thanksgiving holiday. And the feast that comes with it. Our typical Thanksgiving meal revolves around the sides. A Thanksgiving in the Blended Kitchen house is never complete without a hearty corn casserole. This one is sure to be a hit in your house, too!
The recipe for this casserole comes from a cookbook from Cindy’s childhood parish. If you own any church cookbooks, you already know that they are a gold mine of butter-filled delicious dishes. If you don’t own any, you should probably be on the lookout for some. When we all got married in 2000, Lindsey and Claire were having an obsession with Stouffer’s Corn Soufflé. When Cindy tasted it she knew she could make it even better, so she dug up this recipe and got cooking. We’ve been eating it during the holidays ever since.
Put the mixture into an oven-safe casserole dish.
Here’s the Recipe:
1 can cream-style corn (15 oz.)
1 can whole kernel corn (15 oz.)
1 stick margarine, melted (we used butter… mmm!)
1 container sour cream (8 oz.)
1 package Jiffy corn muffin mix
Mix all ingredients together and bake for 1 hour at 350 degrees. Doesn’t get much easier than that, huh?
Nom. nom. nom.