It’s the beginning of Thanksgiving day on the podcast. We play some hot and cold, getting as many chocographs as we can. Then Spencer Crittenden joins us, and we talk about video games while we begin preparing the meal.

Corn Casserole Recipe:

2 cans creamed style corn

1 can southwest style corn or “mexicorn,” drained (you can add a second can of roasted style corn or normal corn to make it more corny)

8oz box of jiffy corn muffin mix

8 oz sour cream

1 egg

1-2 teaspoons of Salt and a bunch of pepper

1 tablespoon sugar

(about a half of 1 jalapeno, hot pepper, or a tablespoon of hot sauce optional)

(You can swap in a cup or two of fresh corn for canned corn but not the creamed style corn)

(I haven’t noticed much of a difference but you can add half a stick to a full stick of butter and honestly probably up to 2 sticks, salted or unsalted)

Make sure the corn is drained, melt the butter, and then mix basically everything together in a big mixing bowl, order doesn’t really matter. Combine, pour into a 13x9 casserole dish/glass pan and bake for like 1 hour at 350F, check after 40 minutes. It should set and get little cracks or bubble holes in it like a cake. The top sets kinda like a corn bread but the inside will be much wetter like a stuffing or bready casserole. 

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