Every family has that one dish that basically needs to be at every holiday. For my family, that recipe is Cornbread Casserole- or as my mom likes to call it- Corn Souffle.
Corn Souffle always made an appearance on my dad’s side of the family. My Grandparents always made it with oysters. I don’t know if that is a Swedish tradition or just a midwest tradition.
Cornbread casserole is the perfect side dish to help you sop up all the rest of the flavors on your plate.
I decided to try a cornbread casserole with my favorite flavors. Sour Cream and Onion. Not only was this casserole creamy, but it had exactly the right amount of flavor.
I love dishes with lots of onions. But onions really do a number on my stomach. I like to make sure I have PEPCID® around for my heartburn. I picked some up at Walmart.
You can check out Walmart’ s website to check out other holiday food relief products. LACTAID® dairy products for cooking, LACTAID® supplements for dishes they can’t control, IMODIUM® for fast relief from painful stomach symptoms and other unpleasantries, and PEPCID® for heartburn.
Sour Cream and Onion Corn Casserole
2/3 cup of flour
1/2 cup of cornmeal
3 tablespoons of sugar – or honey
1 tablespoon of baking powder
1 teaspoon of salt
3 large eggs
1 cup of sour cream
1 can of creamed corn
1 can of regular corn
1/2 cup of chopped green onions
1 teaspoon onion powder
1 teaspoon of garlic powder
Method: Mix everything right into your casserole dish. Dry ingredients first, followed by eggs, corn and sour cream. Add the green onions last. Mix well as you are adding every ingredient. Bake in the oven at 375 for 40 minutes. or until you get your desired texture.