Cooking With Miranda - Corn Casserole
While Turkey takes center stage at the Thanksgiving table, it is the sides that are the real stars. In our house we all contribute to the dinner by making a side each. This year, I am going to make this yummy corn casserole from a recipe passed on to me by my grandmother. I know it will be a success on my dinner table - Hope it is on yours too!
Ingredients (serves 10-12)
1/3 cup sugar
1/2 tsp salt
1/2 cup butter-melted
1 cup crackers (Ritz or saltines-crumbled)
2 cans creamed corn
1 cup corn kernals, thawed if frozen
Preheat oven to 350 degrees
Slightly beat eggs in medium bowl
Add sugar, melted butter and cracker crumbs and mix
Mix in salt, creamed corn and corn kernels
Putting It All Together
Pour into 2 qt. casserole dish that has been greased with butter (Choose a dish that is not too deep or the center won’t cook through). Bake 1 hour at 350 degrees or until top is light brown. To test if it is ready, stick a toothpick in the center and see if it comes out clean.
This recipe is not only great for Thanksgiving, but also for holiday dinners and tailgate parties.
Resources: Miranda, Lisa & Dean Church
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