A Better Corn Casserole

Sasha Kamen

By
@roaming

I've had this recipe since I worked in the Sales and Catering Department of a swank hotel in Dallas in the 1980s. The proportions are different from the standard recipe for corn casserole that you see nowadays, and is less sweet. When I make it for a potluck, everyone raves, so I guess that's a pretty good recommendation.


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Comments:

Serves:

6

Prep:

5 Min

Cook:

45 Min

Method:

Bake

Ingredients

1
8.5-oz. can whole kernel corn, undrained
1
8.5-oz. can creamed style corn
1
8-oz. carton sour cream
1
stick butter, melted
1
7.5 oz. box 'martha white' corn muffin mix

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Stir all ingredients together in a mixing bowl.
3
Pour into a lightly greased 8"x8" square baking dish.
4
Bake 40-45 minutes until golden brown and a wooden toothpick inserted in the center comes out clean. Casserole will be slightly cracked at the sides.
5
NOTE: Good news! Low-fat margarine, such as I Can't Believe It's Not Butter, and low-fat sour cream may be substituted without altering the deliciousness of this dish.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy