Happy Thanksgiving

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.