For many, Thanksgiving is a day of reflection on how much we have to be grateful for. Whether it’s an early fall “Fakesgiving,” a “Friendsgiving,” or the fourth Thursday in November, this month is also the beginning of a season to enjoy time with friends and family around a table of delicious food.
We all have our favorite food traditions this time of year — turkey, gravy, and stuffing are usually the star of the show. And this cornbread casserole inspired by reader Peggy Haynes will likely become a favorite to include on your table each November. Happy Thanksgiving!
GOLDEN CORNBREAD CASSEROLE
By Peggy Haynes, Mountain View Electric Association member
Ingredients
- 2 eggs
- 1/2 cup sour cream
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14 oz) creamed corn
- 1/2 cup butter, melted, plus more for spreading
- 1 package (8 1/2 oz) corn muffin mix
- 1-2 jalapenos, depending on size and taste, diced
- 1/4 tsp paprika
Instructions
In a large bowl, combine the first five ingredients. Add the cornbread mix, stirring just until blended. Fold in diced jalapenos. Pour into a greased 9″ x 13″ baking dish. Sprinkle with paprika.
Bake, uncovered, at 350 degrees for 45-50 minutes.
Lightly butter the top, cut into squares, and serve warm.
DID YOU KNOW?
Corn can be considered either a grain or a vegetable, based on when it is harvested. Fully mature, dry corn is considered a grain. Fresh corn is considered a starchy vegetable. Source: www.ask.usda.gov
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