Thanksgiving Corn Casserole

There are many variations of this recipe. My Mom shared this with me when we made it for Thanksgiving 2 years ago. It became a keeper for our Holiday celebration! Our original recipe called for 1/2 c. butter and 1 egg. I have used 1/4 c. butter and low-fat or fat-free sour cream w/ just as much success (if you are watching fat intake). You can add anything to this as well, such as cooked, crumbled bacon, diced onions or green peppers to make it savory, or some honey to add some more sweetness. We always make it plain. It is really good with some cranberry sauce on the side.

Absolutely great! So easy and so good that we're putting this recipe in our RV recipe folder so we can cook it while out camping. You can eat it fresh from the oven, cold, or it nukes up just great. Be sure to drain the kernel corn and grease/spray your oven dish. Some diced up red/green peppers would add some really great color.

Great recipe! I did ADD 1/3 Of a cup more of the Muffin Mix because I don't like the gooey texture of most corn casseroles. So this came out perfect. a bit more cake like which i like. T Hank you for posting the recipe!

Really an awesome recipe! I use it with breakfast too. Variations I regularly use are cooking the maple flavored brown and serve sausage links, cut them into thirds and mix into the batter or adding yellow cheddar or white cheddar crumbles so there are little pockets of melted cheese inside.

Delicious recipe....I made exactly as posted, used an 8x8 glass pyrex dish and baked at 350 degrees for one hour......perfect and a hit with my whole family....my 4 year old grandson loved it....I will make again and again....Thanks for posting!