Ok… so I haven’t been blogging in quite some time now. Sorry about that! Our family has been in the midst of some major transitions including both a move from one state to another and a new job for my husband. Instead of blogging, I’ve been packing… and unpacking. Instead of making soaps, I’ve sold most of my inventory and temporarily closed the web-store until we’re a bit more settled in our new home.
Anyhow, I thought I’d start things off again by saying “Happy Thanksgiving” and then sharing one of our family’s new favorite holiday recipes!! We first had a taste of this wonderful casserole several years ago in Texas at the Brown’s house. Martha is a superb cook!! This summer when I visited her, I asked for the recipe and found out that it is on Paula Deen’s web-site. 
So, here it is… Corn Casserole!!
1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 8-ounce package corn muffin mix (I used Trader Joe’s)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
Glad you’re back! Can’t wait to hear about the new city and the new job, new house, new everything!
Hi!!! I would love to see an update and some pics when you get a chance! Thinking about you all today.
Our camera broke… so we don’t have a way to post pictures at this point.
Hopefully we’ll get a new one soon!!