I am not a cook, and I am quite proud of that fact. My whole family knows this, and we all celebrate it. In fact, while making the recipe this year and taking the photos below, I was complaining how the can opener is for right-handed people, as well as the pants I had on–they only had one pocket on my back right hip. I kept dropping my phone while trying to stir and take pictures of the process.
This recipe is what everyone raves about and requests every single year for Thanksgiving. I am sharing this for all of you non-cooks, too, because it is very much the simplest, tastiest side dish. It looks more complicated written out long form, but the pictures were hard earned! Whether for your next potluck gathering or your own family feast, here is the recipe for Corn Casserole.
Set your oven to 350 degrees F.
Gather your ingredients. You will need the following:
Can of Sweet Corn
Can of Cream Corn
Box of Jiffy Cornbread mix
Stick of butter (1/2 cup)
8 oz sour cream
8-16 oz shredded sharp cheddar cheese
You will also need a greased 9 x 13 casserole pan, mixing fork, and can opener.
Melt the butter. I use a bowl and put it in the microwave until melted.
Mix eggs and butter. I mix them directly into the pan.
Open the cans of corn.
Pour each can of corn into the pan, with all juices and liquids from both cans.
Pour in the Jiffy mix and stir. It is okay if it is slightly clumpy.
Dollop in the sour cream.
Step 9, optional
You can leave the sour cream as above, but my family prefers when I mix it all together so it is more consistent throughout the entire casserole.
Sprinkle on the sharp cheddar cheese until top of entire casserole is covered.
Bake at 350 degrees F for 55-60 minutes, until the top is nice and brown.
I hope you enjoy eating this as much as our family does!