This creamy, cornbread corn casserole with sour cream, peppers, and onions makes for a delightful holiday and potluck dish!
There are certain foods that remind me of the holidays. And many of them are foods I grew up with. Foods my mom made – ONLY on holidays.
There was Fantasy Fudge and Hot Punch on Christmas Eve.
And there was Cranberry Celebration and Corn Casserole at Thanksgiving.
Just as the fudge and hot punch tasted like Christmas to me, the cranberry salad and corn casserole tasted just like Thanksgiving.
I don’t believe my mom made this casserole any time EXCEPT Thanksgiving and maybe for Christmas dinner, and in that same tradition, I have chosen to only make this casserole at Thanksgiving and Christmas.
Some food are like that.
Special. Only for a certain day each year.
It’s like my New Year’s Fritters (some people know them as Oliebollen, but that’s not what the German Mennonites of my heritage call them.). We ONLY make these on New Year’s Day. It would be criminal to have these any other time of year!
So, yeah, I’m pretty serious about my food.
Thanksgiving week I start cooking and prepping on Monday. I usually put together this corn casserole on Monday and bake it on Wednesday and reheat it on Thursday after I pull the turkey out to rest.
But, this casserole isn’t difficult to make, so you can easily throw it all together and pop it in the oven to have any night of the week!
I always saute’ the onions and green peppers in the butter to really bring out the taste. While those are cooking, I put together the cornbread mixture and put it in a 9×13 pan.
Once the peppers and onions are done, I stir them into the casserole along with the sour cream and shredded cheese. Yum Yum!
You could use red peppers instead of green and green onions instead of full size onions. You could add extras seasonings (taco seasoning might be good!)
Get my Bulk Taco Seasoning Recipe!
I keep it simple because that’s how I remember it, but you can feel free to experiment!
Now for the recipe, so you can start your own corn casserole tradition!
Creamy Cornbread Corn Casserole
- 1 can whole kernel corn
- 1 can cream-style corn
- 2 eggs well beaten
- 1 box (8.5 oz) corn muffin mix
- 1 onion chopped fine
- 1 green pepper chopped
- 1 stick butter
- 2 cups mild cheddar cheese grated
- Preheat oven to 375°.
- Saute' onion and pepper in butter.
- Fold corns into beaten eggs.
- Add corn muffin mix to egg mixture.
- Pour corn mixture into well greased 9×13" pan.
- Stir in onion, pepper, butter, sour cream, and grated cheese.
- Bake at 375° for 40 minutes, until set and golden.