Historians tell us it was served at the first Thanksgiving celebration, perhaps in the form of grain for bread or porridge. This simple and comforting corn dish is always part of our traditional Thanksgiving table.
This year I made it ahead and am planning to warm it in the microwave a little and finish reheating in the oven. I literally pulled this from the oven just now, headed to the front porch for a photo because it is a dreary, rainy day with insufficient light for an indoor pic. It is one of those family recipes that just hasn’t made it to my blog. (It has sat as a draft for too long)
I think you will enjoy…
Corn Dish Casserole
1 box Jiffy Corn Muffin mix
1/3 cup milk
1/3 to 1/2 cup sugar
8 oz. container of sour cream
1 can whole kernel corn- drained
1 can creamed corn
Preheat oven to 325 degrees
In bowl, combine the Jiffy Corn Muffin mix, egg and milk.
Stir in sugar, sour cream, and both cans of corn.
Pour into sprayed baking bowl or dish at least 8 X 8.
Bake for 1 hour.
I have also made individual servings by baking in ramekin dishes.
Nice and puffed when I took them from the toaster oven, they do settle while cooling.
wishes to you!