Tuesday, November 17, 2015

Southwestern Corn Casserole

There is always so much to prepare for the Thanksgiving meal.  From appetizers, the main course, side dishes and dessert.  So, if one of those recipes is super easy...that's awesome right?
Check this out.  The traditional corn casserole is given a Southwestern twist that you and your guests will absolutely love!

Every year, corn casserole makes an appearance at our Thanksgiving meal.  But this year I decided to try something a little bit different.  By just switching up the cheese and adding bacon (which always makes things delish), the whole flavor changed from good to AMAZING!  
The pepper jack provides a little bit of kick!

15 ounce can whole kernel corn, drained
15 ounce can cream style corn
8.5 ounce package corn muffin mix
1 cup sour cream
1/2 cup unsalted butter, melted
1 1/4 cup pepper jack cheese, shredded
2.8 ounces bacon bit pieces
non-stick spray
Preheat oven to 350 degrees.  In a large bowl, stir together cans of corn, corn muffin mix, sour cream, melted butter, shredded pepper jack cheese and bacon bits.  Spray 10 ramekins or use a 9" x 13" pan with non stick spray.  Divide batter up among the ramekins or spoon into the 9" x 13" pan.  Bake in a 350 degree oven for 45 minutes or until firm in the center.  Let stand 5 minutes before serving.

A delish side dish not just for Thanksgiving but anytime this season!

Celebrate the little things that make life sweet,

You may also like these Thanksgiving side dishes:

Cornbread Panzanella

Carrot Walnut Wild Rice

Red Potato and Green Bean Saute

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