November 27, 2013 § Leave a comment
Corn bake is my ultimate Thanksgiving Side Dish. One year we forgot it and it was the worst Thanksgiving ever. All drama aside, I think you should add this to your repertoire.
Most recipes, including the one my family has used for years, use a box of Jiffy corn bread mix. This year I found one from scratch that is just as tasty. It’s moist, has the amazing crispy edges and is the ultimate compliment to turkey, potatoes, green beans and pumpkin pie.
Also, if you happen to forget the cream style corn when you walk to the grocery store and back, you can make your own using regular corn, half and half and cornstarch. My recommendation is just don’t forget the cream style corn because it’s easier.
- 10 tbsp unsalted butter
- 2/3 cup all-purpose flour
- 1/2 cup cornmeal
- 1/3 cup sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1, 15 oz can corn kernels
- 1, 15 oz can cream-style corn
1) Grease casserole dish, or 7×11 baking dish. Set aside. Preheat oven to 350.
2) In a small sauce pan melt 8 oz (1 stick) of the butter over low heat. Turn off heat once completely melted. In a medium mixing bowl, lightly beat eggs. Drain the regular corn, saving 1/4 cup of the liquid. Stir together eggs, melted butter, regular corn, the reserved liquid and cream style corn.
3) In separate bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Add this to the other ingredients and stir until combined. Pour into prepared baking dish. Bake 35-40 minutes, or until golden and toothpick inserted comes out clean. Enjoy!