Thursday, November 28, 2013

New Salem Corn Casserole

For Thanksgiving, I wanted to try at least one new recipe.  We have a cookbook called Honest to Goodness and I picked this corn recipe to try.  Everyone at Thanksgiving dinner gave it a thumbs up.


1 16 ounce can whole kernel corn
1 16 ounce can cream style corn
2 eggs slightly beaten
1/2 teaspoon salt
1/2 cup butter, melted
1 cup sour cream
1 81/2 ounce box corn muffin mix
1 - 2 cups grated Cheddar cheese (optional)

Mix all ingredients together except cheese.  Add 1 cup Cheddar cheese, if desired.  Pour into a greased 9x13 inch pan.  Bake at 350 degrees for 40 minutes or until set.  If more cheese is desired, add an additional 1/2 to 1 cup cheese on top of the casserole.  Bake an additional a5 minutes or until cheese melts.

Mixed batter ready to bake

Finished dish

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