A Better Corn Casserole

Sasha Kamen


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.


★★★★★ 1 vote

5 Min
45 Min


  • 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

How to Make A Better Corn Casserole


  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.

Printable Recipe Card

About A Better Corn Casserole

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

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