I had this casserole for the first time as an adult. I fell instantly in love. So simple. Sweet, spicy, creamy…corny.
I admit I’m corny…and if you have been around here much you’ll agree! But all kidding aside, this casserole would be a perfect addition to your Thanksgiving menu! Plus it’s so gol dern easy! It’s pretty too…it adds a bit of sunshine to the otherwise neutral Thanksgiving plate.
That’s it right there! I bet you have all of these ingredients in your house already.
You can pretty much just dump it all in a mixing bowl and mix it up. I like to whisk my eggs with the sour cream first, you don’t have to. After mixing the cans of corn, the jiffy mix, butter, and the sour cream & eggs together, fold in the cheese and finely chopped jalapeno. Pour into a buttered dish. Bake. Enjoy!
Already have a full table at Thanksgiving…can’t add another dish? Really? I don’t believe it! OK then print this one off for another time during the Holidays, because I know it’s going to be a new favorite!
Spiced-up Corn Casserole
1 can Creamed Corn
1 can Corn, drained
1 package Jiffy Corn Muffin Mix
1 stick Butter, melted + 1 tablespoon for greasing dish
2 Eggs, beaten
1 cup Sour Cream
1 Jalapeno, finely minced
1/2 cup Cheddar Cheese, grated
Preheat oven to 375 degrees.
Combine the cans of corn, muffin mix, and melted butter together. Add sour cream, and eggs beat with a whisk. Fold in grated cheese, and minced jalapeno. Pour batter into buttered baking dish. 11×7 or 9 inch round works well. Bake at 375 degrees for 1 hour or until middle is firm and top is lightly browned. Let sit for 10-15 minutes before serving.
See what I mean?! It’s so pretty on the plate, and is scrumptious tah boot!
Do you switch things up every year, or do you keep your Thanksgiving Menu the same?