Corn Casserole

Muna Escobar


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 Thankgiving & 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


★★★★★ 47 votes

10 Min
40 Min


Add to Grocery List

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
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
1/4 tsp
1 Tbsp
baking powder
3 Tbsp
1/2 c

How to Make Corn Casserole


  • 1To make corn casserole combine all but half of the cheese in a bowl.
  • 2Pour into a large, greased 13x9 baking dish.
  • 3Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes.
  • 4Sprinkle 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

Show 220 Comments & Reviews

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