Corn casserole

Creamed Corn Casserole. 

One of my husband’s favorite Thanksgiving sides is Creamed Corn Casserole.  Unfortunately, it seems like any time they made this growing up, it seemed to take forever to get done.  He remembered both friends and family always cooking it in a souffle dish.  However, he found recipes online that stated to use a 9 x 13 glass baking dish and it turned out perfect.  

Cook Time:  45 – 50 minutes

Oven Temp:  Preheat to 350

Ingredients 

1 can corn – drained

1 can cream corn

1 cup sour cream

1 box Jiffy Corn Muffin Mix

½ cup butter – melted

1 teaspoon of granulated sugar 

Instructions 

1.Mix butter, sugar and sour cream together, in a large bowl.

2. Add the drained corn, cream corn, and muffin mix and stir well. 

3. Spread on a greased 9 x 13 glass baking sheet and cook for 45 minutes at 350 F or until edges are slightly brown. 

White gravy - vegetarian

Ingredients 

Butter - 3 tbsp

All purpose flour - 3 tbsp

Milk- 2 cups 

Black pepper - to taste 

Kosher salt - 1 tsp 

Instructions :

1. Melt the butter in a pan on medium heat
   
   
2. Add the flour to it and mix it in well until it is thick 
   
   
   
3. Now add the milk slowly a little at a time and whisk it so that it doesn’t get lumpy 
   
4. Keep whisking until the gravy is thick
5. Add kosher salt and black pepper and mix in