We had just moved up to the midwest from the Sunshine state when we attended a church function. It was a pot luck and I had my first experience...
You may be wondering what first experience I am referring to? Remember this was a church...nothing naughty!
It was my first experience eating a corn casserole!
I had never heard of such a thing and couldn't believe how good it was! Apparently it is a staple up in these parts!
Anyhow, I got the recipe from Paula Deen and it is a must at our Thanksgiving feast.
So simple and addicting!
1 15 1/4 oz can whole kernel corn, drained
1 14 3/4 oz can cream style corn
1 8oz package Jiffy corn muffin mix
1 cup sour cream
1 stick of butter, melted
1 1/2 cups shredded cheddar cheese
Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9 x 13 inch casserole dish. Bake for 45 minutes or until golden brown. Remove from oven and top with the shredded cheddar. Return to the oven for about 5-7 more minutes or until the cheese is melted. Let stand for 5 minutes and then serve.
You could make this a day ahead and then just reheat in the oven. When you bake it ahead, leave the cheese part off. Do that part when you reheat it.
The other easy make ahead dish is your cranberry sauce...nope, not from a can!
I like the fresh stuff!
1 cup of water
1 cup sugar
1 12 oz package of fresh cranberries
Bring the water and sugar to a boil in a saucepan. Add cranberries and return to a boil. Reduce heat and boil slowly for about 10 minutes, stirring occasionally. Pour the sauce into a bowl and cool at room temperature before refrigerating until serving time.
Two great make ahead Thanksgiving side dishes!
Gives you more time to celebrate the little things that make life sweet like time with those you love on Thanksgiving!