Why do we wait all year to have special Thanksgiving foods? We should be making these marvelous foods all year long! Perhaps then we would feel less of a need to gorge ourselves silly on this one day. I understand that some recipes are seasonal, some recipes are labor intensive, but some recipes just call for canned corn. Don’t let the cans fool you, this recipe is a rock star. My grandma has exactly two recipes that she makes all year long and this is one of them. Last year Grams had a salt incident, similar to what I had with my sweet potato cake yesterday, but she did not catch the problem before serving. So this year, Nutty makes the corn casserole.
Aside from being totally easy to make, this recipe is super budget friendly. You can find corn for less than a dollar a can, and many of the other ingredients you probably already have on hand. If you are still wondering what side dish to bring to Thanksgiving this year, make this corn! Everyone at my Thanksgiving loves it. It’s a million times better than Green Bean Casserole. It really is, I wouldn’t lie to ya.
- 3 cans whole corn (16 oz cans)
- 1/2 C chopped chiles (4 oz.)
- 1 diced jalapeno, seeds removed (optional)
- 2 TBSP butter
- 1 tsp chicken bullion granules
- 1 tsp seasoned salt
- 1 tsp dry mustard
- 2 tsp chopped chives
- 1 C sour cream (8 oz.)
- french fried onions for topping (the more the better)
Preheat oven to 350 F.
Drain corn. Blend all ingredients, except the onions, and pour into oven safe casserole dish. Bake for 45 minutes. Add french onion topping. Bake for 10 more minutes or until onions are golden brown and crispy. Cool 5-10 minutes and enjoy!
*As far as I know, this recipe came from my Grandma. Apparently she has been making it for over 40 years. But who knows where she got it from, if you’ve seen this exact same recipe somewhere before let me know. Thanks!