Though we aren’t celebrating a classic Thanksgiving this year, I did make some corn casseroles yesterday. Some I dropped off with family and friends, and one stayed with us. My mom made this for holidays growing up, so it has a special place in the usual lineup. It’s surprisingly easy to make, and I feel compelled to share the love!
While it’s an American classical dish suited for anytime- my favorite is breakfast. This morning came it’s moment to shine.
The recipe? Easy AF.
1 can corn (generally 15oz) drained
1 can creamed corn
1 cup sour cream
1 stick butter (melted, & I use salted)
**2 eggs optional** I like to use them because it makes a lighter more cake-y bake. It will be delicious with or without them!
Ok ready?
Literally just mix everything together. Grease a pan, roughly 8×8, and pour in. Bake at 350° for 35-45 minutes, depending on your pan.
It’s takes a few minutes of prep, and everyone loves it!! You can make it your own- use canned corn with chilis or diced jalapeño for a kick- add 1/2 cup of sugar for a sweet corn cake- you could add ANY CHEESE YOU WANT- it’s your world. Make it for Thanksgiving, make it for a party, make it because it’s Tuesday.
Happy Thanksgiving! Be grateful for corn! Get creative with leftovers!! It’s delicious any time 💕
