Thanksgiving Dish 1

Per a special request, I'm going to post a couple recipes from Thanksgiving. I don't like Turkey, so when it comes to Thanksgiving, it's all about the side dishes for me. I love how all kinds of vegetables can be turned into incredibly unhealthy casseroles, and there are a few casseroles in particular that I have to have during the holidays. This corn casserole is a relatively new addition to that list of holiday necessities, but it tends to be very popular.

Corn Casserole

* 2 eggs, beaten
* 1 (15.25 ounce) can whole kernel corn, drained
* 1 (15 ounce) can cream-style corn
* 1 (8 ounce) container sour cream
* 1/4 cup butter, melted
* 1 (8.5 ounce) package dry corn muffin mix (Jiffy Corn Muffin mix is what I use)

Preheat the oven to 350 degrees (the universal casserole temperature).

Mix all of the ingredients in a 2 quart casserole dish. Make sure everything is integrated

Bake for about an hour or until the top is golden brown and a toothpick inserted into it comes out clean.

Comments:

This is a super easy recipe that doesn't require a whole lot of fresh ingredients. Before you put the dish in the oven, the batter will seem kind of soupy. That's okay. It will set up while it bakes.

I've seen some recipes that suggest putting in shredded cheddar cheese, chopped onion, and or chili peppers. This would certainly give it more of a southwest feel, but I like it just as it is. The creamed corn gives it a nice sweet flavor that I wouldn't want to change.

You could make this a little healthier by using low fat sour cream and margarine, but it's comfort food, so why bother.