ADVERTISEMENT
Sure! Here’s an engaging and warm article to go along with that nostalgic recipe:
Nana Used to Put This on the Dinner Table All the Time—Nobody Could Guess Her ‘Secret’ Ingredient
There’s something sacred about family recipes—the kind that get passed down on crinkled notecards, scribbled in looping handwriting, sometimes with smudges of sauce or flour tucked into the margins. In our family, one dish always stood out at Sunday dinners: Nana’s Creamy Baked Corn Casserole. It was golden, comforting, and somehow tasted like home. And no matter how many times we tried to recreate it, no one could ever quite match hers.
That’s because Nana had a secret.
We’d watch her make it—corn, eggs, a bit of flour, butter, a splash of milk. Simple, right? But the flavor had a richness and depth that none of us could explain. It wasn’t until after she passed that we found the answer in a small handwritten note tucked into her old Betty Crocker cookbook: “Add a dollop of sour cream—don’t tell them.”
Sour cream. That was it. Not an exotic ingredient, but in that casserole, it was transformative. It made everything silkier, tangier, and just a bit more indulgent. It gave her corn casserole a subtle richness that turned a humble side dish into a family legend.
Nana’s Creamy Baked Corn Casserole
(with her not-so-secret-anymore ingredient)
Ingredients:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream (Nana’s “secret”)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
