Saturday, September 8, 2018

Vintage Recipe: Carol's Corn Casserole

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


Carol’s Corn Casserole uses both creamed corn and whole kernel corn as well as a box of Jiffy Corn Muffin Mix. The recipe also gives instructions for easily increasing the servings of the recipe without having to double the whole thing.


I did not have bread crumbs to use so I substituted crushed Ritz Crackers in place of the buttered bread crumbs. I also did not use the optional sugar in the topping. Ritz Crackers have their own sweetness to them.


If you choose to make this recipe, I suggest using a shallow (2″ or so) casserole dish. I used a Corning Ware 1.8 L French White Oval Casserole Dish and after one hour in the oven, plus an additional 10 minutes, it was still a bit under-done in the very center.


We really liked this recipe and would definitely make it again! Perhaps as a Thanksgiving Day side dish...the recipe made a LOT.



This recipe was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.


old fashioned, vintage recipe, corn casserole, side dishes, Thanksgiving recipes
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Carol's Corn Casserole

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 1 can Creamed Corn
  • 1 can Whole Kernel Corn
  • 2 Eggs
  • 1 cup Sour Cream
  • 1 cube  Margarine, softened (or butter)
  • 1 box Jiffy Corn Muffin Mix

instructions:

Combine ingredients and pour into a greased casserole dish. Top with buttered bread crumbs. Can also add 2 T sugar.

Bake at 350°F for 1 hour.

*for increased servings, add an additional 1 can of creamed corn, 1/2 cup sour cream and 1 egg to the ingredients.

NOTES:

A "cube" of margarine equals 1/2 cup. I used 1 stick of butter.

I did not have bread crumbs to use so I substituted crushed Ritz Crackers in place of the buttered bread crumbs. I also did not use the optional sugar in the topping. Ritz Crackers have their own sweetness to them.

I suggest using a shallow (2″ or so) casserole dish. I used a Corning Ware 1.8 L French White Oval Casserole Dish and after one hour in the oven, plus an additional 10 minutes, it was still a bit under-done in the very center.
Created using The Recipes Generator



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