Thanksgiving Recipe Share: Cornbread Casserole
Thanksgiving is right around the corner! Each week prior to Thanksgiving, I’ll share one of my family favorite Thanksgiving recipes.
I would love to hear your suggestions because we all could do with a few more great recipes to follow! Add your recipe in the “Comments” section below to be shared the following week.
Another week, another recipe! Last week I shared my Cider Herb Gravy that I originally found in the Washington Post Food Section. This week’s recipe is for Cornbread Casserole. There are other versions of this basic recipe that include adding sausage, cheese, or other ingredients but the original is always a crowd pleaser. Cornbread Casserole is such a simple recipe and easy to prepare in advance or on the spot!
- 1 cup (8 oz) sour cream
- 1 stick (1/2 cup) unsalted butter, melted
- 1 (15 oz) can creamed style corn
- 1 (15 oz) can corn (drained)
- 2 eggs
- 1/4 tsp salt
- 1 package Jiffy cornbread mix (or other 8.5 ounce package but I use Jiffy)
- Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8×8 or 9×9 baking pan.
- In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and stir. Pour into greased baking dish and bake for 30-45-minutes until sides are golden and middle cooked through.
Told you it was easy 🙂