I am not sure which part to start with for this story. The fact that I met this fireball of a woman, Trish Suhr about 10 years ago while hosting a TV segment, or…
…the fact that she taught me how to make a cornbread casserole that’s become a holiday staple for my family ever since.
There’s also this: the day I invited her into my kitchen to make it, she informed me she hasn’t eaten it in years because she’s now vegan and would basically never eat anything like it anymore. So there’s that.
But Trish is nothing if not a good sport, and one of the funniest people I know. If you don’t follow her on Instagram you should because she’s got these quotes she calls “Trishful Thinking” that I just love and I’m sure you’ll get a kick out of too!
// SHOP MY TOP //
This cornbread casserole is a recipe that Trish’s Meemo taught her to make growing up in Kentucky. There’s really nothing remotely healthy about it, but I will tell you it’s always a hit in our family and with anyone I’ve very shared the recipe with. I hope you like it too and if you whip it up for Thanksgiving, make sure to tag us both in it! Enjoy!
Cornbread CasserolePrint Recipe
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter and egg (I also mix in the shredded Cheddar cheese as well as sprinkle at the end some folks like to just put at the end) Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.