by Weston Binkley
Despite my absolute detestation for casseroles, when I was four or five, I took an immediate liking to my mom’s corn casserole. She assimilated the recipe from my grandmother, and nobody actually knows where she got it, but whatever the origin, I was obsessed with it. It was especially tasty because of its infrequency. You see, one does not simply eat something like corn casserole for dinner every night. No, it must be savored! Such a treat can only be consumed on Thanksgiving and Christmas!
It could never match its original glory after it was refrigerated and reheated, so I knew I had to cram as much of the creamy gold as I could onto my plate to fully enjoy it before it became leftovers. Scalding though it was, I adored it so much that I shoved it directly into my mouth because I could not wait for it to cool. Every Thanksgiving our Sunday School class was asked what we were thankful for. While the majority of my fellow kindergarteners answered with the typical “family” or “friends,” I was unashamedly thankful for corn casserole.
Every time I eat Mom’s corn casserole I remember visits to Grandma’s house. All our aunts, uncles, and cousins would show up for football, nine-square, movies, and countless amounts of suckers. But the most pivotal scene of the event was the Thanksgiving or Christmas dinner, the centerpiece of which, in my five-year-old mind, was corn casserole.
The Ultimate Corn Casserole
- 1 stick butter, melted
- 2 cans corn, 1 drained
- 1 can creamed corn
- 2 eggs
- 1 (8 oz.) container sour cream
- 1 box corn muffin mix
Mix all ingredients together. Pour into greased 9×13-inch pan, and bake at 350° F for 50 to 60 minutes, or until toothpick comes out clean.
This post was written by Jesse Conrad