Oh no! It is the day before Thanksgiving, your family asked you to bring a side dish, and you are completely stumped? Well you have certainly come to the right place! My corn casserole recipe is so simple and easy, you’ll be able to whip it together in a flash. Best of all, it is the perfect pairing to any protein!
Here is a list of ingredients you’ll need. Most of them are common pantry ingredients which makes is way easier on you not having to fight the day before a major holiday grocery store mayhem.
- Box Jiffy Corn Muffin Mix
- 1 Can Whole Kernel Corn Drained
- 1 Can Creamed Corn
- 1 Cup Sour Cream
- 2 eggs
- 1/2 Cup Butter
- 1 Cup Shredded Cheese
- 1 Cup Crumbled Bacon
- Salt and Pepper
Preheat the oven to 350 degrees. I start by mixing the butter, eggs, and Jiffy mix together in a large bowl so I can get all of the corn meal lumps out. Then I add the sour cream and then all of the other ingredients go in together. Grease a large casserole dish with spray butter or Pam. Bake for 45-55 minutes.
Another option is a slow cooker! It is just as easy, if not easier. Make sure to still grease the slow cooker before you add your ingredients and preheat with the high heat option. Cook for approximately 2-2.5 hours on high and enjoy!
Please let me know if you make it and how it turns out for you. Or if you have any suggestions to make it even better!
Happy Thanksgiving!
ZOEE COFFMAN 