Written by Lana Hoffschneider @ Common Ground Nebraska
Here’s what I’m taking for Thanksgiving Dinner! This is a classic dish of my mother-in-law’s and one of my favorites. The first time I saw it at a family holiday meal several years ago, I was a little skeptical because there were big white blobs of something scattered throughout the corn.
Why I was skeptical I’m not sure because a) my mother-in-law is a great cook and b) white blobs in food are usually something I love – like cream cheese or the like. Well, I tried it and WOW!
My new favorite corn dish and I had to have the recipe! And now I’m sharing it with you – enjoy!
- 1 small onion, diced
- ½ small green pepper, diced
- ½ cup butter
- 1 cup grated cheddar cheese
- 1 can cream style corn
- 1 can whole kernel corn (don’t drain)
- 1 8-oz box corn muffin mix
- 1 cup sour cream
- 3 Eggs
How to prepare:
1. Preheat oven to 350 degrees.
2. Sauté onion and green pepper in butter.
3. Mix both cans of corn, muffin mix, and eggs.
4. Add the sautéed mixture and pour into a 2-qt casserole dish.
5. Mix sour cream and grated cheese.
6. Spoon on top of the corn.
7. Bake for 45 min.
CommonGround is a farmer-driven, volunteer program created to clear up misconceptions and enhance the trust and awareness among urban consumers for today’s agriculture. CommonGround serves as a partnership between the nation’s soybean and corncheckoffs. To learn more about CommonGround, visit www.findourcommonground.com, and learn more about the farm women involved in CommonGround Nebraska at www.CommonGroundNebraska.com.
Feature Photo: “Corn Bake.jpg”
** CommonGround Nebraska volunteer took all the photos featured in this recipe.