One of the family’s favorite Thanksgiving side dish is Cornbread Casserole. I learned about this dish back when we were stationed in Upstate New York. A fellow Army wife from Louisiana shared the recipe and it has become a traditional dish in my Thanksgiving menu ever since. The important thing to remember when making this casserole is that the ingredients come in the ratio of 2. It’s really not hard to remember or make. Make it once and I’m betting you’ll make it again the following year.
- 2 cans whole corn kernels
- 2 cans creamed corn
- 2 boxes corn bread or muffin mix
- 2 bricks cream cheese (softened)
- Lightly grease the bottom and sides of a baking dish. Preheat the oven to 350°
- DO NOT drain the water from the corn kernels. Dump all the ingredients in a bowl. Mix everything together.
- Put the corn mixture into the baking dish. Bake it in the oven for 4-45 minutes. Let it cool for 5 minutes before serving. OR, make it a day ahead and warm it up the next day.
I’ve learned throughout the years of cooking a feast for the holidays that cooking the sides the day before would save me so much time the following day. Make the cornbread casserole dish the day before the occasion. Cool it completely then store it in the fridge. Warm it up the next day before serving. The time spent chilling in the fridge the night before actually makes it even better. Anyone who’d had this Cornbread Casserole always loved it. Try it for yourself.