Corn Casserole

Corn Casserole

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Lynne Lee

By
@Linniepies

We Loved this casserole! I made the creamed corn but canned will work too.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 32 oz
    frozen whole kernel corn
  • 3 oz
    cream cheese
  • 1/4 c
    milk
  • 1 pkg
    jiffy cornbread mix
  • 2
    eggs
  • 1 stick
    butter - melted
  • 1 c
    sour cream
  • 1 c
    shredded cheddar cheese - optional

How to Make Corn Casserole

Step-by-Step

  1. Note: If you would like you can substitute a 15 ounce can of creamed corn for that part of the recipe. I liked making the creamed corn and it was so yummy.

    To start put the milk in a sauce pan along with 15 ounces of the corn and heat until thawed. Add the cream cheese and melt. I added salt and pepper to taste while this was heating. If you would like the casserole a little more moist, add more milk at this point and continue to stir until creamy.
  2. In a large bowl add the Jiffy mix, 15 ounces of corn, melted stick of butter, eggs and mix well with creamed corn mixture. Add sour cream last and mix together well and pour into a greased casserole disk. I used a large pie plate and it worked perfectly. This is a fluffy creamy batter. Bake at 350 degrees for about 45 minutes until golden brown and firm. If you would like to add the cheese sprinkle on top and melt. This makes a delicious casserole and makes a great side dish!

Printable Recipe Card

About Corn Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian



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