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Taste Tested Tuesday: Corn Casserole

CornCasserole2Thanksgiving is only a few days away, so I’m assembling the ingredients I need to prepare my contributions to the Thanksgiving meal. We’re having dinner at my mother’s house and one of the dishes I’ve been asked to bring is a corn casserole.

If you’ve not tasted corn casserole, you’re missing a wonderful treat! Though corn casserole is the perfect addition to the Thanksgiving feast, we also enjoy it along side fajitas and refried beans.

I make the recipe using just a couple of tablespoons of butter and low-fat sour cream and have found the casserole still tastes fantastic. Simple and delicious!

Corn Casserole

1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1/2 cup butter
1 egg
1 cup sour cream
1 (8.5 ounce) package corn bread/muffin mix (I use Jiffy.)

Preheat oven to 350 degrees. In a mixing bowl, combine all the ingredients and mix well. Pour into a 1 quart casserole dish and bake for 50-60 or until a toothpick inserted in the center comes out clean.