Easy Corn Casserole

Our traditional Thanksgiving dinner always includes this dish! It's really good, and really easy to make.

Ingredients:

1/2 cup butter, melted

2 eggs, beaten

1 (8.5 oz) package Jiffy dry corn bread mix 

1 (15 oz) can whole kernel corn, drained

1 (14/75 oz) can creamed corn

1 cup sour cream

Preheat oven to 350 degrees, and lightly grease a 9x9 baking dish. In a medium bowl, combine all ingredients. Spoon mixture into prepared dish. Bake for 45 minutes or until the top is golden brown.

Corn Fritters

Hayley's class made these during colonial day, and they were so good they were gobbled up faster than they could make them! They probably aren't the healthiest thing out there, but it does have corn, so it can't be all that bad, right? The recipe has numbered steps, so it's easy for kids to follow.

Ingredients:

1 (20 oz) can of whole kernel corn

2 eggs

1/2 cup milk

1 cup flour

1 tsp baking powder

1 tsp salt

1 tsp sugar

vegetable oil for frying

powdered sugar, syrup, butter (optional)

1. Drain the corn.

2. In a large mixing bowl, stir together corn, eggs, milk, flour, baking powder, salt and sugar.

3. Heat oil in a large frying pan.

4. Drop one tablespoon of batter in the frying pan.

5. Cook three minutes on each side or until light brown.

6. Drain fritters on a paper towel.

7. Serve with syrup, butter, or sprinkle with powdered sugar.

Makes 25 to 30 fritters.