On the menu tonight, Corn Casserole!
I remember having this a LONG time ago and loving it. SO, I decided to add it to my Thanksgiving menu this year.
Rather than doing a cooking marathon on Thanksgiving day, I’m trying to get a few dishes made the night before that will heat up nicely. This corn casserole will definitely keep tonight and heat up well the next day.
One of the things I love about this dish, besides being delicious, is how quick it comes together. Dump the ingredients in the bowl, mix it together, and bake it. 30 minutes later, you have a DELICIOUS Corn Casserole!
If you are looking for a new side dish for Thanksgiving, or any night, try this Corn Casserole!
- 1 cup corn meal (I used white corn meal but yellow is fine too)
- 1 can whole corn, drained
- 1 can creamed corn
- 1 cup sour cream
- 1 egg, beaten
- 2 tsp baking soda
- 1/4 cup chives, chopped
- 1/4 cup sugar
- 1 1/2 cups cheddar cheese, grated
- 6 Tbsp melted butter
- 1 1/2 tsp Kosher salt
- 2 tsp fresh ground black pepper
Pre-heat oven to 350 degrees
In a large mixing bowl, add all the ingredients and gently mix thoroughly
Add to a 2 quart baking dish, or divide into smaller, individual baking dishes (If you do this, check them sooner as they will cook faster)
Bake for about 30 minutes, the top should be golden brown
Once finished, remove and let rest at least 15 minutes
Whatever vessel you use to bake this casserole, leave room at the top as it WILL rise. To avoid spillover messes, you can put the baking dish(es) on a baking sheet.