Funny Thanksgiving Memories and the Best Corn Casserole Recipe
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Do you have those holiday memories that just stick out to you and make you giggle or that you love to tell over and over? I know that I do! Here are two of my funny Thanksgiving memories (don't worry, I'll keep it really short and get to the recipe really fast):

One year, my mom was making Thanksgiving dinner when the oven decided to quit. The turkey ended up too pink in places to be safe to eat. Plus, the cover that she put on the corn casserole to keep it warm was apparently not well-made. The blue dye in the cover bled onto the corn (probably from the condensation??), turning my favorite holiday side dish blue! Sadly, there wasn't a lot we could eat from that disaster of a meal, but it is a funny memory to remind my mom about whenever Thanksgiving rolls around.

The other memory will be vague to protect the identities of individuals involved (no, it's nothing illegal!). I am a really picky eater, and was even more so as a kid. One year, we went to a relative's house and they made some vegetables with ginger. I was not a veggie eater as a kid, but my mom insisted that I try the food. For whatever reason, it felt like everyone's eyes were on my right as I went to take a bite of a ginger bean. My teeth crunched into it and I had to hold myself back from gagging. I just calmly chewed that bite and pushed the rest of the veggies away from my fork. I still shiver thinking about that taste and the crunch in my mouth.

And now...onto the good stuff. My all-time favorite side dish for Thanksgiving (and any other holiday as well) is corn casserole. This recipe is nothing fancy, but it is really good!

As an alteration, you could throw all of the ingredients in a crock pot and cook on high for 2 to 3 hours. You could also add shredded cheddar for a fun twist on this classic.


The Best Ever Corn Casserole

Make this for your family as a side dish for any holiday...or really, any day of the year!
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine American


  • 9x13 pan


  • 1 can whole kernal corn drained
  • 2 cans creamed corn
  • 2 eggs beaten
  • 1 cup sour cream
  • 1 stick butter cut into butter pats
  • 1 box Jiffy Corn muffin mix


  • Pre-heat oven to 350°
  • Combine all cans of corn, eggs, sour cream, and Jiffy mix in a large bowl
  • Pour into 9x13 pan
  • Top with pats of butter
  • Bake for 45 minutes or until top is golden brown
  • Cool for 5 minutes, serve, and enjoy!
Keyword breakfast for dinner, casserole, Christmas, corn, Easter, holiday, side dish, Thanksgiving

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