Corn Casserole

2
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 corn casserole! 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. The Test Kitchen


Rating:

★★★★★ 47 votes

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

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
  • ·
    use the following for a copycat jiffy mix or just use the store bought jiffy mix
  • 2/3 c
    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. To make corn casserole combine all but half of the cheese in a bowl.
  2. Pour into a large, greased 13x9 baking dish.
  3. Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.
  4. Sprinkle with remaining cheese & bake 5-10 more minutes. Then enjoy your corn casserole!

Printable Recipe Card

About Corn Casserole

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




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