image courtesy of VintageHolidayCrafts.com
Every good cook as a few signature dishes, and Corn Casserole was one of my mom’s best. I loved it as a kid, and now as an adult, I often take to potluck dinners. It’s an easy recipe to put together, and the results are always good. It’s a fine complement to all the foods of Thanksgiving, so I offer it to you a day ahead, just in case you needed to go to the store to pick up a few last things. I hope you enjoy it as much as me and my family does.
Have a very blessed and peaceful Thanksgiving Day. Safe travels to all who are on the road.
Mom’s Corn Casserole
serves six
2 cups corn kernels
1/2 cup (one stick) butter
two eggs
1 cup sour cream
1 cup diced Monterrey Jack cheese with jalapeno
1/2 cup cornmeal
1 4-ounce can diced green chilies
salt to taste
Preheat oven to 350 degrees. Generously spray 2 qt. rectangular casserole with Pam. Puree 1 cup corn with melted butter and egg in blender or food processor.
Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake uncovered for 50-60 minutes. Can be made one day in advance and reheated. Also freezes well.
