One hour, one pan, Six ingredient Thanksgiving crowd PLEASER. Guaranteed no left overs, and a happy family.
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Ingredients
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Thanksgiving Cornbread Casserole
One hour, one pan, Six ingredient Thanksgiving crowd PLEASER. Guaranteed no left overs, and a happy family.
Equipment
- hand mixer
- 9×13 baking pan
Ingredients
- 1 can corn
- 1 can cream corn
- 8 oz sour cream
- 1/2 cup olive oil
- 2 eggs
- 1 box Jiffy Corn Muffin Mix
- Avocado olive oil spray
Instructions
- Preheat the over to 375º.
- Add all ingredients but the muffin mix to a mixing bowl.
- Blend with a hand-mixer until smooth.
- Add in the muffin mix and blend until there are only a few lumps.
- Cook for 45 minutes to an hour until the top is golden brown.
- Cool and serve.
Notes
Store leftovers (if you have any) in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1square | Calories: 546kcal | Carbohydrates: 59g | Protein: 9g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 571mg | Potassium: 370mg | Fiber: 5g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 2mg
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