Have you ever noticed that the first items to go at bake sales always seem to be the things that are the simplest to make? Puppy chow, funfetti cupcakes, brownies from a mix. As much as I love making things from scratch, there’s something to be said for finding convenient ways to appeal to the masses. The corn thing does just that. This concoction of canned corn, corn muffin mix, sour cream, and butter takes less than five minutes and zero cooking ability to put together, yet it has elicited a standing ovation from my family at Thanksgiving dinner (I kid you not) and multiple requests for the recipe post-consumption.
Disclaimer: The use of canned corn in the following recipe is not endorsed by Kate Adkins nor any of her Iowa brethren.
I’ve seen many iterations of this recipe around the internet with names such as “corn casserole” and “baked corn.” While these titles aptly describe the dish, my cousin Jason dubbed it “the corn thing” years ago, I believe when asking how many pans of “the corn thing” would be at Thanksgiving dinner (and staking claim to about half of a pan), and now I can call it by no other name. If you’re looking for a creamy, corny, crowd-pleasing side dish to add to your Thanksgiving spread, look no further than the corn thing.
Happy Thanksgiving to you and your family. Thank you for reading our blog and for inspiring me to be a more avid and creative cook!
The Corn Thing
1/2 cup (1 stick) butter, melted
1 (8 oz) box Jiffy corn muffin mix
1 (14.75 oz) can creamed corn
1 (15 oz) can whole corn kernels, drained
8 oz. sour cream
1/4 cup sugar
Preheat oven to 350. Mix all ingredients together. Pour into 9×13 pan. Bake for 40-50 minutes, until slightly golden.