Hey there! Happy Wednesday! This is my last day of work for the week because my kids are on fall break starting tomorrow and I am so excited to get to spend some extra time with them! They are so ready for a break – it seems like fall break always comes at just the right time! Plus my brother and sister-in-law are coming for a visit and we always have a blast together!
I am sharing a new recipe with you today and it’s one of my most FAVORITE dishes ever. I don’t know why, but I rarely make it unless it’s Thanksgiving or Christmas. That probably needs to change! It seems like everyone has a version of this dish, but this one came from my Aunt Jackie and it’s SOOO good. And it’s really easy! You literally just dump everything in a bowl, give it a good stir, and pour it in a pan. Simple!
This is a great dish to make the night before so you can just throw it in the oven when you get home from work and it freezes great, too.
If you like corn, you’ll love this. It’s like a sweet, moist cornbread but better! It pairs well with ham, turkey, BBQ meatballs (you can find that recipe here), and roast!
This recipe definitely falls into the category of comfort food and with the cold weather we’ve had this week, some comfort food is sounding really good right now!
So if you’re planning your Thanksgiving spread, definitely consider adding this to the menu! And please take the time to share your favorite holiday side dish in the comments – I’d love to hear from you!
- 1 can cream-style corn
- 1 can whole kernel corn, drained
- 1 box Jiffy corn bread mix
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 stick butter, melted
- 1 egg
Preheat oven to 350. In a large bowl thoroughly mix all ingredients together. Pour into an 8x8 or 2 quart casserole dish. Bake uncovered for one hour. Let stand 15 minutes before serving.
As always, thank you for taking the time to stop by! Hope you have a blessed day!