Corn Casserole & Pumpkin Cookies with Cream Cheese Frosting

I love eating, I don’t think that’s a secret.  Maybe that’s why Thanksgiving is my favorite food holiday.  Turkey, potatoes, stuffing, cranberry anything, desserts, sides, the array of fall flavors is endless.  Two of my favorite fall flavors are corn and pumpkin.  When Unilever asked me to share a couple great Thanksgiving recipes I knew just what to make.  The best part was that I already had a tub of Country Crock sitting in my fridge, we are never without Country Crock.  Done and done.

Today I’m sharing a couple recipes that are sure to be a hit this Thanksgiving.  First up, is a side dish adapted from one of my favorite food bloggers, Tara from Noshing with the Nolands.  I love an excuse to make cornbread and this casserole is seriously SO good.  It’s quick and easy to put together and completely delicious!


Corn Casserole

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Yield: 9 servings

Ingredients

  • 14 ounce can creamed corn
  • 14 ounce can whole kernel corn, drained
  • ¾ cup Jiffy corn muffin mix
  • 1 cup sour cream
  • ¼ cup Country Crock spread, melted
  • 2 eggs, beaten
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup flour
  • 3 teaspoons baking powder
  • ? cup sugar
  • Non-stick cooking spray

Directions

  1. Preheat oven to 350 degrees F. Coat a 9? square baking dish with non-stick cooking spray.
  2. In a small bowl, mix together corn muffin mix and sour cream.
  3. In a large bowl, mix together flour, baking power, sugar, salt and pepper.
  4. Add creamed corn, whole kernel corn, sour cream mixture, eggs, and Country Crock to dry ingredients; mix well to combine.
  5. Pour batter into prepared baking dish; smooth for even distribution in pan. Bake for 65 to 70 minutes. Serve warm. Spread with Country Crock if desired.
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Since I can never get away from my sweet tooth, I knew a dessert was in order as well.  This is a really yummy cookie I found on AllRecipes.com a while ago.  Pumpkin and cream cheese?  Sign me up!

Pumpkin Cookies with Cream Cheese Frosting

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 36 minutes

Yield: about 30 cookies

Ingredients

    Cookies:
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup Country Crock spread
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 egg, beaten
  • 15 ounces canned pumpkin puree
  • Frosting:
  • 3 ounces cream cheese, softened
  • ¼ Country Crock spread
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Directions

  1. Preheat oven to 350 degrees F. Spray a cookie sheet with non-stick cooking spray or line with a Sil-Pat.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger; set aside.
  3. In a large bowl, cream together 1 cup Country Crock spread, both sugars, 2 teaspoons vanilla and egg. Add pumpkin puree and mix again until combined. Add dry ingredients to wet ingredients in two additions, mixing until just combined after each addition. Batter will be moist.
  4. Drop teaspoonfuls of batter onto prepared cookie sheet 1½? apart (You want your cookies to be 2 to 3 bites, they don’t puff up too much.) Bake for 9 to 11 minutes until edges just being to brown. Let cookies cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
  5. Frosting: In a medium bowl, cream together cream cheese, ¼ cup Country Crock, and vanilla. Add powdered sugar to cream cheese mixture 1 cup at a time; mix after each addition until combined and smooth.
  6. Assembly: Using the back of a spoon top cooled cookies with frosting swirling the spoon back around to evenly spread frosting around the cookie.
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Country Crock was a great substitute in these cookies. I didn’t have to melt or soften and butter and dirty extra dishes in the process.  The Country Crock with spreadable right out of the fridge and ready to bake with.  

I hope you’ll make these recipes.  The first words out of my mouth after eating these cookies was an expletive - they are that good, the filter was off.  And let’s just say I’ve been sneaking bites of cold cornbread in the middle of the night because I like it so much.  Don’t judge me.  Both these dishes will make your mouth do a happy dance and all your dinner guests will look at you like the cooking all-star you are!

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Comments

  1. says

    These look great, especially those pumpkin cookies! :) Thanks for sharing this on Saturday Show & Tell on Cheerios and Lattes this week! We love having you join us! Have a great week!
    Mackenzie :)

  2. Hana says

    Your pumpkin cookie recipe sounds great! I am a big fan of using butter in anything I bake. Can I substitute the country crock for butter at room temp?

    • Julie Espy says

      Hi Hana! You can definitely use regular butter instead. :) I would recommend an equal part unsalted butter and 1/2 teaspoon salt substitution for the Country Crock.

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