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I’ll never forget my first serving of Charlotte’s wonderful corn casserole.  It was September 2003 and Charlotte and Kara were hosting  a baby shower for Kate and Karson.  Everything about that day was perfect, except for the guest of honor’s upset stomach — the food that was served to the Oklahoma weather to Charlotte’s gorgeous backyard garden and all the festivities and baby gifts.   And now six Septembers later, I’m sharing the recipe with you.

Since receiving my copy of the recipe from Kate, it has been a staple at our Thanksgiving table.  Each time I prepare it, I remember how Kate shared many of Charlotte’s family recipes with me from a handmade cookbook Charlotte had given the girls for Christmas.  My copy of Charlotte’s recipes are all written in Kate’s hand.  And over the years, Kate’s writing  on this particular corn casserole recipe has grown rather smudged from all its frequent use.  I don’t know about you, but in my life, the best evidence of a great recipe is one that is splotched and frayed.

In addition to our Thanksgiving Turkey, I like to serve this side dish with Firehouse Chicken Enchiladas as well as baked ham, barbecue brisket and meat loaf.  But experiment and enjoy it with your own pairings.  From my life to yours.

Baked Jack Corn Casserole

Serves 8  (Recipe is easily halved)

2 eggs
1 & 1/2 cups sour cream
1 16 oz bag of frozen corn
1/2 cup fresh white bread crumbs
1 4 oz can chopped green chilies
1 tsp fresh chopped jalapeno pepper
8 oz shredded Monterrey jack cheese
1/2 cup shredded sharp cheddar cheese
salt & pepper to taste
In a mixing bowl, mix eggs & sour cream.  Stir in corn, then remaining ingredients.  Pour in a greased casserole dish and bake in a 350 oven for 40 minutes.  Let stand 5-10 minutes before serving.