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.