Wednesday, November 17, 2010

Shay's Corn Casserole

This is the PERFECT compliment to any Thanksgiving table.  It's is the easiest recipe ever.  How can it not be good with 2 sticks of butter AND sour cream......oh my!  Just be sure to wear the stretchy pants to the dinner table, you'll need them.  :)

Preheat oven to 375◦.

2 cans whole kernel corn (about 1/2 way drained - each can)
2 cans cream corn
2 boxes Jiffy Cornmeal Mix
1 16 oz. container Sour Cream (fat free works well in the recipe also)
2 sticks butter (for those faint of heart, you can use 1 stick and it will still be just as delicious!)

Place butter sticks in 9x13 baking dish and melt in preheated oven.  Mix all other ingredients together thoroughly and pour into baking dish with melted butter, do NOT stir.  The butter will rise around the corn mixture; this gives it the rich edges during baking!! 

Bake for 1 hour and 45-50 minutes or until firm and golden brown on top.  If it starts to brown too much, cover with foil until done.  You can cut this recipe in half for a small family but I have found that it is better the 2nd day re-heated and half the recipe doesn’t leave enough to enjoy the next day!!

1 comment:

  1. I have been cutting down on the butter for a while now and no one seems to notice. It is still yummy and people still ask for the recipe all the time. I use about half of what I used to use. And to be fair....I actually got this recipie from Aunt Laura. :)

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