Corn casserole or corn pudding or scalloped corn (whichever name you prefer) is a tradition at many Thanksgiving tables, especially in the South. Corn casserole is not cornbread, as some would expect. The texture is different. It is creamier, more like a corn pudding.
I was first introduced to corn casserole by a coworker a few years ago who brought one to our company holiday luncheon; and it was a huge hit! We all got the recipe. I, of course, then promptly lost it.
However, I found a base recipe on AllRecipes.com and tweaked it to add sausage, diced tomatoes and chilies and jalapeños. We like it with some added flavor and spice.
This dish is so good, it might just replace our cornbread dressing at Thanksgiving. Maybe. I’ll have to whip up a batch of the cornbread dressing to compare. Don’t worry. I’ll keep you posted on which dish we choose. Now it’s your turn. Make this dish a new Thanksgiving holiday tradition in your family.
- ½ pkg. pork breakfast sausage, cooked, crumbled, drained
- ½ onion, chopped
- ¼ cup melted butter
- 2 eggs, beaten
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 cup sour cream (I use light sour cream)
- 1 can diced tomatoes and chilies, drained
- 1 jalapeño, seeded and chopped
- 1-1/2 cups sharp cheddar cheese (or reduced fat cheese)
- 1 pkg. (8.5 ounces) corn muffin mix
- salt and pepper to taste
- Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with cooking spray.
- In a large skillet over medium heat cook the sausage until no longer pink. Add the chopped onion and cook until onions are soft. Remove from heat. Set aside.
- In a large mixing bowl, combine eggs, whole kernel corn, cream style corn, sour cream and melted butter, diced tomatoes and chilies, cheese, and jalapeños. Add in the drained sausage and onions. Stir in the corn muffin mix until just moistened.
- Bake in a preheated 350 degrees F oven for 1 hour 15 minutes; or until an inserted knife comes out clean and the top is golden brown. Let stand for about 5 minutes before serving.