Corn Casserole

Muna Escobar

By
@supermomma5

This recipe was given to me from a friend at our local church who would always bring it to holiday gatherings and potlucks, I give her the credit for this yummy side dish. My kids insist on having this every Thankgiving & Christmas as one of our traditional side dishes.


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Rating:
★★★★★ 46 votes
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This was very good! It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's very satisfying: a rib sticking and a hearty side dish. I see it being served for a holiday dinner with a baked ham, or just any weekday with something as simple as burgers or barbecued ribs.

Ingredients

1 can(s)
regular sized can of creamed corn, undrained
1 can(s)
regular sized can of corn, drained
1 box
jiffy cornbread mix or use following substitution
2 large
eggs
1 stick
butter, melted
2 to 3 c
shredded cheddar cheese
1 c
sour cream
jiffy substitution
2/3 c
flour
1/4 tsp
salt
1 Tbsp
baking powder
3 Tbsp
sugar
1/2 c
cornmeal

Step-By-Step

1Combine all but half of the cheese in a bowl.

2Pour into a large, greased 13x9 baking dish.

3Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.

4Sprinkle with remaining cheese & bake 5-10 more minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy