Cornbread Casserole

Cornbread Casserole

16 oz cream style corn

16 oz regular sweet corn, drained

16 oz sour cream

2 pkg Jiffy Corn Muffin Mix

2 sticks butter, melted

2 eggs

2/3 cup milk

S & P

Good Ole' Corn Casserole is always in honor of my Wesley!  It is his very favorite holiday dish, which he requests all year long.  I have to admit, it's for sure one of my faves too.  It's just smooth & yummy!  The texture is amazing & it's a wonderful addition on a holiday plate.

Simply drain liquid from the regular sweet corn & then mix it with the cream corn in a large bowl.  Stir in sour cream & Jiffy mix just until blended.  Then, add the melted butter, milk & eggs.  S & P. Do not over stir, but make sure it is all incorporated.

That's is friends!  Now, pour into a prepared 9 X 13 pan.  Bake it at 350 degrees for approximately 50 minutes, but it could take up to 1 hour.  It is done when the center is set & no longer giggles. The edges should be golden brown.

I always bake the Festive Sweet Potatoes & the Corn Casserole together, right after the turkey comes out of the oven!  To heat the turkey back up, I simply reheat some of the pan drippings, not used for the gravy, and pour it right over the sliced meat! Mmmmm... my mouth is watering already!