Corn Casserole for the Holidays
Corn Casserole for the Holidays is definitely a family favorite recipe. It is a sweet and savory, corn bread-like side dish that is super delicious and very easy to make.
I don’t remember how Corn Casserole became a standard Thanksgiving and Christmas dinner staple in our family. I just know that whenever our family is talking about our holiday dinner it is a given that I will be bringing corn casserole. It is never going to be confused with a vegetable side dish, but it is the most delicious part of Thanksgiving or Christmas. I guarantee there won’t be any leftovers. Not just corn and not quite corn bread, this classic comfort food is something very delicious in its own right. This is definitely a family favorite! (And is so easy to make too.) Give it a try, you won’t be sorry!
Ingredients you will need
- Jiffy Corn Muffin Mix: This recipe calls for a single box of Jiffy Corn Muffin mix. It adds just the right amount of corn bread texture to this vegetable casserole side-dish.
- Canned Corn: We like the sweet flavor of this dish and usually pick the Sweet Corn.
- Creamed Corn: Any brand of creamed corn will work.
- Sour Cream: The sour cream adds some moisture and helps make a nice and fluffy casserole.
- Butter: We use a Sweet Cream Salted Butter for our sweet and savory recipes. You will need to melt the butter before adding it to the batter.
- Cheese: We like to use Cheddar Cheese but you can use your favorite cheese like a Monterey Jack Cheese, a Mexican Cheese, Swiss Cheese, a Colby Jack Cheese or even a Gruyère Cheese would taste great.
Check out our printable recipe at the bottom of this post for the specific ingredient amounts and the full directions on how to make this delicious Corn Casserole Recipe.
How to Make Corn Pudding
Step 1: Add the Jiffy Corn Bread Mix, the Creamed Corn, the corn (drain the water first), the sour cream, and the melted butter to a bowl.
Step 2: Gently fold the ingredients together with a spoon until just combined.
Baking Instructions
Step 3: Pour the corn casserole mixture into an oven-safe pan that has been sprayed with non-stick spray.
Step 4: Bake in a 350-degree oven for 45 minutes.
Step 5: Remove from oven, sprinkle some grated cheese on the top and cook for an additional 10 minutes.
Step 6: Serve hot, directly out of the oven.
Expert Tips and FAQ’s
Not necessarily. If you have someone who is lactose intolerant in the family you definitely can leave out the sour cream without any other adjustments to the recipe. We have done this many times. The flavor of the Corn Casserole is exactly the same but the texture is a little bit different, the casserole is not as light and fluffy as when you do use the sour cream.
This is a great idea. We’ve added ground Italian Sausage to our corn casserole many times. Just add the sausage to the batter after it is mixed. You could also add bacon, green chiles, red peppers, green onions, or ham.
The recipe calls for a standard 9×13″ baking dish. But for a holiday dinner, we’ve used large round decorative baking dishes too. The casserole will be a little thicker but it tastes just as yummy.
We get this question a lot. This is a dump and mix recipe (it just takes a few minutes to make the batter) so you are not really saving a ton of time by making that ahead of time and cooking the casserole the day of your big dinner. I don’t think the uncooked batter holds up well in the refrigerator. If timing is an issue for Thanksgiving dinner, I would suggest baking the corn casserole the day before and then re-heating it prior to serving it. Cook the casserole as directed in the recipe but don’t add the cheese to the top. Wait and add the cheese for the last 10 minutes of the reheating process.
Nope. Although we would like to remind you that melted cheese is very yummy!
At least a week. Store it in the pan you baked it in, covered with aluminum foil or in an airtight plastic container. It heats up great in the microwave.
Of course, anything can be frozen but we don’t really recommend it for this recipe. It is so easy to make that we suggest that you make it fresh when you get the hankering for a yummy corn-based comfort food.
Other Side Dishes Recipes You Will Love
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Corn Casserole How To Video
Corn Casserole for the Holidays
Corn Casserole for the Holidays is definitely a family favorite side dish. It is a sweet and savory, corn bread-like dish that is super delicious and very easy to make.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can Creamed Corn
- 2 cans Whole Kernel Corn (drained)
- 1 cup Sour Cream
- 1/2 cup Butter (Melted)
Instructions
- Add the Jiffy Corn Bread Mix, the Creamed Corn, the corn (drain the water first), the sour cream, and the melted butter to a bowl.
- Gently fold the ingredients together with a spoon until just combined.
- Pour the corn casserole mixture into an oven-safe pan that has been sprayed with non-stick spray.
- Bake in a 350-degree oven for 45 minutes.
- Remove from oven, sprinkle some grated cheese on the top and cook for an additional 10 minutes.
- Serve hot, directly out of the oven.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
My family loved this, we enjoy spicy food & I didn’t have the cornbread mix you mentioned on hand but instead I used Zatarans jalapeño cornbread mix, will be making this again, flavor bursting.
I have made this and added chopped up ham to it, to use up left over ham. It is delicious.
I make this but, I sautéed a green and red bell pepper to add to it and bake as directed. Delicious!!!
This is exactly what I was looking for in a corn casserole. Awesome!
If I made a homemade cornbread recipe and used that rather than the mix will the results be similar? I cant find cornbread mix anywhere!
Hi Kat – I think this would work although we haven’t tried it. You could make a mixture of flour, cornmeal and some baking powder and add that instead of the Jiffy Cornbread mix. The cornbread box is 8 oz. so I would try a cup (or maybe a little bit more) of your flour/cornmeal.). If you try it, let us know how it turned out! Good luck!!
Thank you for the quick response! I’m making this for Easter and I’ll let you know!
Can an egg be added?
Sure.
Planning on making this delicious looking dish!
But, I have couple questions:
1. How many people does it serve?
2. What size pan?
3. What type of grated cheese to use and would be good?
Sorry, I’m just not an experienced cook!
Hi – the servings depends on how much people take but probably 10-12. We use a large ceramic pie dish to make ours but a 9×13″ dish will work. Any kind of cheese – we usually use Cheddar or sometimes Cheddar Jack. Good luck!
I make this every year and it is a STAPLE! I was wondering however could this mix be made ahead of time and then baked the next day?
We’ve never tried that but I would assume it would be ok. If you do try it, we’d love to hear how it works out for you. So glad you enjoy the recipe. Us too!
Yes! I always make it the day before and it works great! I just mix it up, cover it with foil and stick in the fridge!
Is it okay to double the recipe? Or would you think it’s better to do two separate dishes? Thank you!
When we are having a big crowd for Thanksgiving I make two batches and cook them separately.
Hi. I was just asked not to add cheese to the recipe. If I leave the cheese off, do I still bake it for the additional 10 minutes?
Yes, still bake for the extra 10 minutes.
This is going to be our new item this year. My friend made it and the kids loved it. Hope I can make it as well.
You can do it! It is yummy!
This looks delicious! My hubby bought a Big box of Jiffy Mix. How much mix would I use?
I made this yesterday and everyone loved it! I am making again for Thanksgiving and am curious if anyone has tried to substitute cream cheese for the sour cream? Thanks!
We’ve never tried cream cheese. Let us know who it turns out. Sometimes we leave out the sour cream though.
Could you make this in a crockpot?
We’ve never tried this. I wonder if it would get cooked in the middle. Let us know how it turns out if you give it a try.
Its delicious, it stays evenly moist , its a casserole. It has the texture of dressing
What if you only have whole kernel corn? I don’t have any creamed style corn…….any suggestions? thanks !!
Unfortunately, I think you need the creamed corn. I think it would be too dry without it.
I drained a can of whole kernel corn and put it in my little electric blender. I used that instead of creamed corn. It worked great.
What a great tip! Thanks!
I love this corn casserole my grandson wants me to fix it all the time it’s easy and very good
It is definitely a family favorite at our house too!
What type of cheese do you use?
Cheddar, usually. Sometimes Cheddar/Jack if that’s all I have on hand.
I bet it would be good with pepper jack too!
Yes! Yum!
It was well received! Thank you!
Would pre-packaged gluten free cornbread mix work? Same size box as jiffy.
We’ve never tried it but I would think so. Let us know how it turns out if you try it.
Can frozen be used in place of the regular canned corn?
We’ve never tried it but I would think so.
I have used frozen and was real good.
I made this yesterday for thanksgiving and it was so good and my family loved it .
hi ! do we need to add salt /sugar ?
Nope!
Do you have to use creamed Corn?
I think you do.
I look forward to making this tomorrow for part of our Thanksgiving meal 🙂
I haven’t made this yet but if I make this in a 13×9 pan do I need to double the recipe ?
No. That size pan will work just fine.
I can’t believe I came across this recipe…my gram used to make this every Thanksgiving. She passed back in March and I did not get the recipe from her before she died. I stumbled across your site looking for a sugar cookie recipe and the video for this corn casserole happened to pop up. I’m sure it was a sign from above and I bet this will taste just like hers. Thank you!
Its in the oven my first time to make it Cannot wait to try it.
Sounds delicious! Being in Australia, is there a from scratch version? No Jiffy mix here. Thanks!
Here is the recipe I found to make your own “Jiffy Cornbread Mix” http://www.geniuskitchen.com/recipe/jiffy-corn-muffins-mix-clone-264541#activity-feed. Hope that helps!
My recipe calls for 2 eggs whisked, only 2 cans of corn 1 creamed, 1 can of whole kernel drained, 1 cup of sour cream, 1 stick of melted butter, I package of Jiffy cornbread. Swiss cheese on top. Much firmer cornbread, everyone demands it on the holidays! Not saying your recipe isn’t good, just another version.
What sizes are the canned corn and cream of corn?
Hi Dianna – the 15 oz size is the one we use.
My recipe is similar but calls for 1 can creamed corn, 1can whole kernel corn, 1/4 C. Sugar, and 1egg along with the rest of the ingredients, but no cheese. I always double the recipe and bake it in a 9×13 pan or similar size casserole dish. I’ve been making it for over twenty years and always have to to give everyone the recipe because it is such a big hit and request at every gathering.
Hi Barb! Sound yummy! Corn Casserole is always a crowd-pleaser at a family dinner or potluck!
Barb how long do you bake it if you double the recipe and place in a 9×13 pan?
Also if you double do you use 2 eggs ?
I have been making this recipe for about 2 years already and everyone absolutely loves it! This is a recipe I definitely recommend!
Yay! This makes us so happy!
The recipe does not say what size pan to use, Can you tell me if it is 8 x 8 or 9 x 13??
It would be 9×13.
Sounds so good i am definately going to try it
This looks delicious! Could I use white corn instead of yellow corn?
Hi! Sure, that sounds good.
This looks really good but why no eggs? I despise sour cream. How can eggs be used instead?
Hi – I’ve seen similar recipes out there that call for eggs but we’ve never tried them. Hope you find something!
How many servings does one batch make?
Hi. We usually serve this as a side-dish on Thanksgiving and Christmas, so people don’t generally take a huge helping of any one thing. For Thanksgiving I usually make two batches of this to serve 16 people. One is not enough and with two we always have leftovers to eat over Thanksgiving weekend which is GREAT!!! So I’d estimate 8-9 servings in a single batch. Hope that helps.
I use onion dip in the refrigerated section in place of sour cream. It adds more flavor. That’s what was used on the target.com recipe
Interesting! We are going to have to try that version!
Is there any other item besides sour cream that I could add, my husband is allergic to sour cream, cream cheese, greek yogurt and plain regular yogurt.
Hi – I’ve seen versions of this recipe that called for eggs. You could try one of those …
I am going to try and make this for a thanksgiving potluck at work– would it be ok to make in the morning and have it by lunch time? Unfortunately we don’t have an oven or anything so I would have to probably re-heat it in the microwave if that’s ok. What do you suggest?
Hi Alex, we have reheated this in the microwave many times. It will be fine.
Did we have a consensus on how long to bake this recipe if it is doubled? And, will it still fit in a 9 x 13 pan if it is doubled?
Hi – I often make two batches but I cook them in separate pans. And no … it won’t fit in a 9×13″ pan if doubled.
Has anyone ever made a double batch in one dish? What would the cook time be?
Made a recipe for corn casserole not this exact one but it can be mixed in the same pan you are baking it in to save on dishes
Can u mix this up @ night & cook It the morning
Hi Jan – we have never done that. I’m not sure what would happen. It is so easy to prepare (5 minutes or less) that I always do it right before I put it in the oven. If you try it, let us know how it goes. I’m curious. Hope you like it!
Jan did you cook It the night before? How did go?
I had to let mine rest for an hour and it is still good, overnight should be fine.
This recipe is for a pie dish or a 13 x 9 cake pan? What size pie dish? Does it come out as thick as shown if done in a 13 x 9 sorry if already asked and answered, I was going cross eyed and drooling to much to continue.
Hi Linda, we used a 10 inch pie dish. It might be a tiny bit thinner if you are using the 13×9, but not much.
Very delicious and very easy to make. Had for first time this Christmas and it was a big hit. It is a new Christmas family tradition from now on.
this is off the subject of corn casserole… But do you have a good recipe for candied yams my grandchildren love them
Hi – I’m sorry but we don’t. (Don’t tell anyone but I don’t like yams 🙂 ) But maybe somebody else here could point you in the right direction.
Hi, I’ve made this exact recipe the last 3 Thanksgivings. However, I left out the the cream-style corn. I will be including it this year. Everyone loves this recipe, but my cheese Shredded Cheddar NEVER sticks. PLEASE HELP!!!
Hi Erica – everyone in our family love it too. I would add the creamed corn. I think it needs the extra moisture. We have a video now on the page now … it shows how we add the cheese and what it looks like coming out of the oven. Maybe that might help?
I want to triple the batch in one big pan how long should it cook?
Hi Patty – I usually make two pans of this for Thanksgiving. But I make two separate batches and cook them in individual pans. Not sure how much time you’ll have to add to cook one gigantic pan. Sorry I couldn’t be more helpful.
Maybe use a different cheese. Some cheeses are more greasy. I just use bagged kraft or sargento brand and i usually throw about a cup of cheese into
the mix also.
Erica- do you use bagged shredded cheese or do you shred it yourself? The bagged cheese usually has something added (don’t have a bag right in front of me at the moment to say what it is) to keep the shreds separated in the bag. It will also keep the cheese from sticking as easily when melted. Never knew that until I heard that on a cooking show. I had been going the easier route making my lasagna and wondered why the cheese wasn’t as melty/gooey as it used to be. Went back to shredding it and it was nice and melted.
Thanks Lisa – I didn’t know that either. Great tip!
I use Mexican Cornbread Mix and add 1 can chopped green chilies. This gives it a new twist on an old recipe. It is wonderful!
Yum … that sounds like a nice variation!
Where can I find Mexican corn bread mix? That with the chopped chili’s sounds yummy!
Can I make two of these and cook them at the same time? If so, same temp and for how long? Thanks!
Hi – I have done this before. They cook time is the same.
I make this without Sour Cream & add 1/2 cup Shredded Cheese in with Corn.
That sounds good too!
I plan on making this for our Christmas Eve gathering with the family. What size pan for the recipe listedetails? 8 x 8 cake pan or 13×9
Hi Brandt – the 13×9 inch pan is what I use.
How many will this recipe serve?
Hi. We usually serve this as a side-dish on Thanksgiving and Christmas, so people don’t generally take a huge helping of any one thing. For Thanksgiving I usually make two batches of this to serve 16 people. One is not enough and with two we always have leftovers to eat over Thanksgiving weekend which is GREAT!!! So I’d estimate 8-9 servings in a single batch. Hope that helps.
Could you brown ground beef and place that on bottom of cake pan? Then make rest of casserole and pour over top?
Hi Diane – this idea sounds delicious. I think it would work … let us know how it turns out.
I fried up some ground beef, onion, and added some green chilies and placed that in the pan first. Then I made this exact corn casserole for the top and it was amazing. My husband already asked when I’m making it again!
That sounds delicious! We are going to have to try that…soon.
Could you mix this up the night before and bake the next day?? Thanks!
Hi Jill – I have never tried that. I would be worried that it wouldn’t rise up the way it should after being in the refrigerator. It only takes about 5 minutes to mix up, so if possible I would make right before it goes in the oven. Sorry!
I have made this recipe several times and I also made it the night before, refrigerated, and then baked the next day. It turned out perfect.
Thanks, Meagan! That’s good to know.
I too have been making this for a long time with one difference. In addition to the one cup of sour cream in the mixture, I gently spread an additional 1/2 – 3/4 cup of sour cream on the top of the mixture before baking. After removing from the oven, I spread some grated cheddar cheese on the top and cook for an additional 5-10 minutes or until the cheese is melted. The addition of the layer of sour cream gives it a richer flavor.
Hi. That’s interesting. Does the sour cream on the top seep into the casserole as it cooks?
Yes, it does but some of it still remains a distinct layer.
Interesting. We’ll have to try that! Thanks for the tip.
I forgot the sour cream, can you substitute with something else?
Hi – you could probably use greek yogurt or a non-flavored (plain) or cottage cheese mixed up in a blender. Hope that helps!
How about cream cheese?
Melanie – you could try it. I would mix it up with a beater and add some milk to make it have more of a sour cream like consistency.
ok I will try cream cheese, thanks
hi there! This is the exact same recipe my mother had been making for years. Only she recently modified it to add bacon and jalepenos! It really took it up a notch! So delicious! My one question is, do you think it would benefit to add eggs? Most other corn casserole recipes have eggs, just wanted your take, thanks!
Hi Rachel – Love the idea about the bacon and jalepenos! I have seen other versions of this kind of recipe that add one or two eggs. I’m guessing that the eggs cause the cornbread mix to rise more and make the whole thing even more like cornbread-like vs a casserole. If you try it we’d love to know how it turns out.
Hi Laurie, are you making two batches in the 9 x 13 pan, or just one?
Very excited to make this tomorrow!
Hi Denise – in two different pans. We are excited to make it tomorrow too. We love it!!!
Could you use Aunt Jemima corn meal mix instead of Jif? If so would it take an 8 ounce cup of it? Thanks.
Hi Brenda – We’ve only ever used the Jiffy Corn Bread mix.
Hi Nancy I’m from Australia and trying to find the corn muffin mix. It seems to come in different sizes. What package size do I need?
Hi – the Jiffy box we use says 8.5 oz. Hope that helps!
I’m making this tomorrow, looks great!
Hi Becca – we hope you like it. We love it. Happy Thanksgiving.
I would like to mix this the day before to help with my work load. I would put in frig. and cook next day. Have you made yours early.
Hi Liz – I’ve never done that. I’m not sure what would happen with the cornbread mix soaking up all the liquid. I’d be worried it would be mushy. It is very easy to mix up though, it takes less than 5 minutes.
I’m afraid I made my the day before and hope it will turn out but another question have you ever out this in a crock pot I don’t have enough time oven space just curious on your thoughts
Hmmm … I’m not sure. I’ve never done that before but I have definitely seen cake recipes where you use a crock pot. Maybe look for one of those on Pinterest and see what you have to do.
Thank-you so much for replying back to me happy thanksgiving I ended up making it in the oven I’ll let you know how it turned out thank you once again
You are very welcome!!! Happy Thanksgiving!
Will this work in a 1 1/2 quart round corningwate dish?
Hi – I would worry that the dish is too tall and it might not get cooked in the middle.
Thank you for the quick reply! I just made this then realized I forgot the sour cream! Gah!
Oh no! We just got back from the grocery store!!! We forgot cream cheese 🙂
I have a little different recipe for corn casserole. I have been making it this way for years. It is a true favorite.
1 can cream style corn, 2 cans drained whole kernel corn, 2 eggs beaten, 1/2 cup melted butter or margarine, 1 cup sour cream, 1 box Jiffy Corn Muffin Mix, 1/8 to 1/4 cup sugar (to your taste). Mix all together, pour into greased round 2 1/2 quart Corning Ware dish. Bake at 350 degrees for 1 hour 15 minutes. It’s done when a knife comes out clean and sides are golden brown.
Sounds great.
How many does this serve?:)
Hi. We usually serve this as a side-dish on Thanksgiving and Christmas, so people don’t generally take a huge helping of any one thing. For Thanksgiving I usually make two batches of this to serve 16 people. One is not enough and with two we always have leftovers to eat over Thanksgiving weekend which is GREAT!!! So I’d estimate 8-9 servings in a single batch. Hope that helps.
Do you use just the jiffy mix or do you need to mix the jiffy by the directions as if your making the cornbread?
Hi – just pour the dry mix from the Jiffy box into the bowl with the other ingredients.
I read all the questions and replies, but didn’t see anyone asking about what cheese to use?
Maybe I missed it. Please clarify.
Hi – We use grated cheddar cheese.
I like pepper jack, gives it a bit of zing! I have also made this with House of Autry Cornbread mix. Much better than Jif
Hi Aly – great tips! We will have to try i with the House of Autry Cornbread mix.
So excited to make this! I’m curious though if I make the whole recipe the night before, how can I reheat? Or would this be good room temp with it being like cornbread? Does it need to be refrigerated if served the day after due to the corn and cream? I worry the dish won’t fit in the microwave to reheat. But am not much of a cook so didn’t know how long to put back in oven don’t wanna burn it! Thanks in advance!
You can definitely re-heat it. It tastes great as a left-over. You could put it back in the oven, cover it with foil and reheat it that way.
Hello- do you use salted or unsalted butter?
Hi – we normally use salted. But I’m sure either one would be fine.
I make this but my recipe calls for two eggs. It doesn’t rise if left out.
Hi Kim – We’ve seen Corn Casserole recipes that call for eggs but this one doesn’t. It doesn’t rise like Cornbread would – it is more casserole than bread.
This sounds delicious. What size box is the Jiffy corn muffin mix? Thank you, Cindy
Hi Cindy – I’ve only ever seen one size box of the Jiffy Cornbread. It is a small box. It says 8.5 oz on it. Hope that helps.
I’m dense. Do you drain both cans of whole corn or just one?
Hi Alice – yes, drain both cans of whole corn. The creamed corn goes in as is.
What great basic recipe to serve as above or…add diced ortega chilies and pepperjack cheese. Maybe add bacon and diced onion. How about spicy sausage and bell pepper. (all the meats I’ve listed are cooked and crumbled) Love these type of recipes!!!!
Those are all great ideas!
What are the sizes of the cans of corn?
Hi Sally – regular/small size. I think they are 15 oz. Hope that helps!
There doesn’t seem to be any place to print the recipe…..HELP!
Hi Beverly – there is a print button by the recipe down at the very bottom of the post.
How many servings will this recipe make?
Hi. We usually serve this as a side-dish on Thanksgiving and Christmas, so people don’t generally take a huge helping of any one thing. For Thanksgiving I usually make two batches of this to serve 16 people. One is not enough and with two we always have leftovers to eat over Thanksgiving weekend which is GREAT!!! So I’d estimate 8-9 servings in a single batch. Hope that helps.
This recipe was yummy and so easy to make! Thanks for sharing! How long do you recommend keeping leftovers? It made a large casserole dish so it wont all be eaten in a day by my husband and i.
We are so glad you liked the recipe. It is one of our family’s favorites. We don’t usually have leftovers, but I think it’s probably safe 2-3 days in the fridge.
I don’t want to wait until thanksgiving to try this what other dish can I pair this with ?
Hi Zahra, I’m sure you could pair it with just about anything. Barbecue chicken, roast, hamburgers, hot dogs…anything would work.
I’m 14 years old and love to cook/bake! This is a very easy recipe but so good!! My family loved it the most and it was the first thing gone on the table. Thanks for such a good recipe!
We are so glad to hear this!!!! Thanks for letting us know. It was everyone’s favorite dish at our Thanksgiving too!
Have you ever doubled the recipe?
Yes I do but I usually make two batches instead of doubling everything.
I am making this today and was just planning on doubling everything to put it in a 9×13 Pyrex (I normally have been making it in a 8×8 Pyrex). That should be ok right?
Hi – we sometimes use a 9×13″ pan with this exact recipe. But if you usually use an 8×8, yours turns out a little thicker so doubling it for the 9×13 should be fine. Let us know how it works.
What size pan do you use??
Normally a 9×13 glass baking dish. But you could also use a dark coated baking pan. In the picture here we used a 10″ pie dish.
Does the 10″ pie dish work for the single batch?
Hi Jamie – yes!
What consistentcy should it be when done cooking? I used a heavy duty ceremic 10″ pie pan so I’m thinking it may take longer.
Hi Jamie – it is definitely a “casserole” and not a “bread.” So it will be slightly moist.
What size baking dish do you recommend?
We used a 10″ pie dish in the picture here but normally I use a 9×13 glass baking dish. I would think it would be fine in a dark coated dish also.
It looks like the “stick of butter” is just half a stick.. Is that right?
You want to use 1/2 cup of butter.
apologize, the picture just looks misleading, looks like in the picture is half a stick of butter, but a whole stick is 1/2 cup.. I just want to make sure I don’t add to much or too little butter when I make it tomorrow.
Yes – it’s 1/2 cup of butter.
This sounds delicious. Can this be made ahead?
Hi April – it definitely tastes best fresh out of the oven but it’s also a leftover favorite in our family. I usually make two batches of this for Thanksgiving so we can have some more the next day. I would leave off the cheese when you bake it and then add it when you re-heat it on Thanksgiving.