The countdown has started.  For a lot of us, Thursday looms far too near.  Time to clean the house, dust off the special family recipes, and get the shopping done.

We have a fairly set menu in our house.  We use mostly old family recipes, things we’ve made for years.

When we first moved to North Carolina from Texas, a friend gave us this book, More Tastes and Tales From Texas.


I see it as a collection of food favorites from the old country.  For our first Thanksgiving here I grabbed this book and was looking for something new to add to the repertoire … something easy and something good and something Texas.  What I found was Texas Corn Casserole.  It is a holiday mainstay now.  We’ve served this every year since then, for both Thanksgiving and Christmas.  This year marks 26 years.  That’s a tradition, right?

It is also a great thing to bring along for a pot-luck.  It’s cheap, easy, and crowd-pleasing.

Texas Corn Casserole

1 can corn
1 can cream style corn
8oz sour cream
1/2 cup melted butter/margarine
1 pkg Jiffy Corn Muffin Mix

Combine all ingredients just until well-blended and place into greased 2 qt casserole.  Bake at 300 for 1 hour 40 minutes.

I should note that the original recipe calls for 17oz cans and most modern cans are almost 3 oz less than that, so I usually add a small can of Mexicorn.  I think it adds a little color and  “Texas” flavor.  I also sometimes add a tablespoon or so of grated onion.  The only problem I have with this dish is the fact that it cooks for longer and at a lower temperature than most of the other “oven” dishes I make, so I sometimes make it ahead of time.



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