Wednesday, October 23, 2013

Recipe: Creamy Cornbread Casserole

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

I made this dish last Thanksgiving for the first time. I wasn't expecting much from it. I made it more as a filler so I would have enough food to serve to my fiancé and my brother (who was visiting from out of town). That said, I fell in love with it. This cornbread casserole was SO good that I ate all the leftovers the next day. It may not sound like much, but it's REALLY good and SUPER simple.

Ingredients Needed:
1 Can Whole Kernel Corn, Drained
1 Can Creamed Corn,
8 Ounces Sour Cream
1 Package Jiffy Cornbread Mix
1/2 Cup Butter, Melted
2 Eggs, Beaten

The Recipe:
*Pre-heat the oven to 350 degrees
1. Combine all ingredients in a buttered 8 inch baking dish (glass works best).
2. Stir until all ingredients are mixed well.
3. Bake one hour at 350 degrees.

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