Thanksgiving Cornbread Casserole

Thanksgiving is right around the corner. Here’s a sample of one of the recipes we’ll feature at our family event.

Cornbread Casserole — maïs au four

(make two for 30 guests)


1 stick (125 g) butter melted (beurre fondu)
1 kilo corn (frozen fresh sweet corn is the best, but around here you’ll find cans)
2/3 cup (250 g) flour (farine)
1/2 cup (122 g) yellow cornmeal (polenta)
3 tablespoons (càs) sugar (sucre)
1 tablespoon (càs) baking powder (levure chimique)
1/4 teaspoon (càc) salt (sel)
2 tablespoons (càs) vegetable oil (l’huile de colza où votre préféré)
1 (50 cl) sour cream (crème fraiche)
1/3 cup (7,5 cl) heavy whipping cream (crème liquid épaisse)



Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl fold all ingredients together, pour into a two liter oven pan (2 quart casserole dish). Bake for 1 hour.
Dans un saladier mélangez les ingrédients, versez dans un grand plat au four de (deux litres). Faites cuire 1 heure à 175°C.

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