This post is brought to you by The J.M. Smucker Company,
however the opinions expressed are my own.
The holidays are among us and that means it’s time to start planning our dinner menus! Personally, my favorite holiday is Thanksgiving; I love the simplicity of it. You get to sit around with family and friends while enjoying a delicious dinner and being thankful for just that. No need to worry about getting everyone gifts or all the decorations; just faith, family and food…the perfect combination!
During the holidays (or heck any time of year) it gets to be quite hectic! I like to turn to shortcuts that help me out, and I love when a product cuts down on time without sacrificing the taste; Martha White Baking Mixes are known for that. I pick up a few at Kroger and have made this recipe with the Yellow, Buttermilk and the Sweet Yellow Cornbread Mix. This recipe is simple to make, and I usually let the kids whip it up while I’m preparing the rest of dinner. What’s unique about this recipe is that you can eat it without the syrup and have it as a savory dish or add the syrup and have it as a dessert…either way, it’s delicious!
- 1 (15.25 ounce) can of whole kernel corn
- 1 (14.75) can cream-style corn
- 1 (6 ounce) package Martha White Cornbread & Muffin Mix
- 1 C sour cream
- 4 Tbsp. butter, melted
- maple syrup
- Preheat oven to 350 degrees.
- In a bowl, mix the whole kernel corn, cream-style corn, muffin mix, sour cream, and 4 Tablespoons of butter together.
- Pour into a greased 9x9 inch baking pan.
- Bake 40-45 minutes; until golden brown around the edges.
- Allow to slightly cool, spoon some into a bowl and top with butter and maple syrup.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.