Cornbread Casserole: Don’t Forget the Thanksgiving Classic
Cornbread casserole has secured its cherished place on Thanksgiving tables across the nation for lots of reasons. Beyond the taste, the dish carries a comforting nostalgia that resonates deeply with many of us. It’s a marriage of rich and crumbly texture with buttery corn goodness.
We guess you could say it satisfies both the palate and the soul.
Here’s what you need to make your own for Thanksgiving:
What you need:
- A 15-ounce can of creamed corn
- A 15-ounce can of drained sweet corn
- 1 cup of sour cream
- 1/2 cup of unsalted, melted butter
- 1 box of corn muffin mix
- 1/4 cup of granulated sugar
- 1-2 large eggs, as binding ingredient • 1/2 teaspoon of salt
What to do:
Mix together the butter, sour cream and egg, then add sugar, corn and salt.
Pour into a greased pan or casserole dish
Bake at 350 degrees for 25-45 minutes, depending on the size of your dish.
Bring your eggs and sour cream to room temperature before mixing into the casserole. You can omit the sugar if a less sweet dish is your preference.