Thanksgiving is in like two days and all of a sudden you’ve got four extra people coming.
Been there, done that. The answer to the question you didn’t actually ask? Carbs! Always more carbs. I can’t take credit for this corn casserole recipe – I actually obtained it from a coworker long ago after one of those miserable Thanksgiving Work Potluck things offices do to try and build camaraderie and whatnot. Why yes, I would like to mix the awkwardness of tenuous work friendships with poor table manners and three different sweet potato casseroles!
My family’s Thanksgivings always revolve around the sides – as most do – and this corn casserole has become my most-requested dish. (Which is actually kind of embarrassing since it literally has five ingredients.) You can even par-bake it to save oven space for later; just bake it for 2/3 the time, take it out, then pop it back in to brown and finish off. See? Easy.
Five-Ingredient Corn Casserole
1 box cornbread mix (*I use Jiffy)
1 stick unsalted butter, melted
1 cup (8 oz.) sour cream (*light sour cream works fine, too)
1 can creamed corn
1 can kernel corn, drained
1. Spray a 2-3″ deep baking dish with cooking spray and preheat oven to 375 degrees. Mix all ingredients together in a large bowl then pour into the dish. Bake for about an hour, until the middle is just set and the top is beginning to brown.
(I’m not kidding you guys, that’s the whole recipe! And you can add stuff if you want: jalapenos, cheese, cooked onions, etc. You might want to make a double batch, too, for leftovers.)
(UPDATE: As I was writing this I found this recipe in other places which makes sense because it’s just that good.)
A note on Hungary…
This doesn’t mean I’m done Eating the World! Still cooking Hungarian food and will share when it’s worth sharing. For example, made some Hungarian Crescent Rolls (kifli) the other day to dip in leftover goulash. Accidentally used expired yeast. They were as leaden as they were obscene.
Not all kitchen activities are worth blogging about.