Creamed Corn Casserole

This is one of those Thanksgiving side dishes that is so good that every time I have it, I want it to be a Main Dish.  No reason for this scrumptious side to ride shotgun to the big bird. This easy casserole is a meal in itself. 
I took my mom's recipe for her Creamed Corn Casserole to main dish status by adding a little Andouille sausage and Creole seasoning and baked them in individual ramekins. I like the idea of getting my own cheesy, baked corn casserole. Because lets be honest, the best part of a casserole is the browned, crusty, cheesy top. Right?
Serve these along side some fresh fruit to make a delicious and easy breakfast. Or serve with a big mixed green salad to make a delicious lunch or lite dinner. 
Hosting brunch over the holidays? No problem. Make a bunch of these in cupcakes liners for a delicious bite-sized corn cake. So versatile, so easy and so GOOD! 

Creamed Corn Casserole

Serves 8

 
1-14oz. can of cream style corn
1/2 cup corn meal
1/4 cup butter, melted
2 eggs, beaten
1 cup sour cream
1-5oz. can diced green chilies
1 cup sharp cheddar, cubed
1 t. creole seasoning (or 1/2 t. salt and 1/4 t. pepper)

(Optional)
1/2 cup Andouille Sausage, small dice


Preheat oven to 350 degrees.


Combine all ingredients. (choose one below)

Creamed Corn Casserole: (Serves 8)
spray medium casserole dish with cooking spray and bake at 350 for one hour.


Individual Creamed Corn Casseroles with Sausage: (Makes 6)
Spray ramekins with cooking spray and bake at 350 degrees for 35 minutes.

Cupcake-size Creamed Corn Cakes: (Makes 24)
Line cupcake pan with cupcake liners and spray bottom of liners with cooking spray. Bake at 350 degrees for 20-25 minutes.


Other recipes to try:
Parmesan Creamed Onions    Tortilla Dressing      Thanksgiving Lasagna