Corn Casserole

11
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 Thanksgiving & Christmas as one of our traditional side dishes.

Blue Ribbon Recipe

This was a very good sweet and savory corn casserole! It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's a very satisfying, rib-sticking side dish. The cheese on the inside and used for the topping really make this Southern-style dish. We see it being served for a holiday dinner with baked ham or just any weekday with something as simple as burgers or barbecued ribs. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 49 votes

Comments:
Serves:
6-8
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1 can(s)
    creamed corn, undrained; 14.75 oz
  • 1 can(s)
    corn, drained; 15.25 oz.
  • 1 box
    Jiffy cornbread mix (8.5 oz) or use the below substitution
  • 2 large
    eggs
  • 1 stick
    butter, melted
  • 3 c
    shredded cheddar cheese
  • 1 c
    sour cream
  • COPYCAT JIFFY MIX

  • 2/3 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 1 Tbsp
    baking powder
  • 3 Tbsp
    sugar
  • 1/2 c
    cornmeal

How to Make Corn Casserole

Step-by-Step

  1. Preheat oven to 350 F. To make corn casserole, combine all the ingredients in a bowl, except for half of the cheese.
  2. Grease a 13x9 baking dish.
  3. Pour corn casserole into the baking dish.
  4. Bake at 350 F until center is set and casserole is slightly golden, about 35-40 minutes.
  5. Sprinkle with remaining cheese.
  6. Bake for an additional 5-10 minutes.
  7. Then enjoy your corn casserole!

Printable Recipe Card

About Corn Casserole




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