Corn casserole is a staple in Zack's family for Thanksgiving. After I found out the recipe they typically use involves Jiffy cornbread (which is delicious, I'm not passing a single bit of judgement!) I figured I would take a swing at combining some elements of the original Jiffy recipe and a homemade one. After leafing through numerous cornbread and corn casserole recipes this is what I came up with, and it was still super easy. Enjoy!
- 1 stick of melted butter
- 1/2 cup sugar
- 1/4 cup honey
- 2 eggs
- 1 cup buttermilk
- 1 cup flour
- 1 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 can of corn
- Set the oven to 375 degrees.
- Spray your baking tin. (I used an 8x8 square)
- In a medium sized bowl combine butter, sugar, honey & eggs.
- In a large sized bowl combine buttermilk, flour, cornmeal, salt & baking soda.
- Slowly add combine both of your mixtures into the larger bowl.
- Open, drain and add your can of corn in as well.
- Bake for 30-35 minutes or until you can remove a toothpick clean from the center and the edges are golden brown.
Photography by Amy Frances.