corn casserole
My family always wants the same thing every holiday, so I looked for something to just kick up the sides a notch. They want corn, they got corn, just made special. Everyone loves it and it's frequently requested. I found this on Paula Deen's website.
prep time
10 Min
cook time
45 Min
method
---
yield
6-8 serving(s)
Ingredients
- 15 1/4 ounces can whole kernel corn, drained
- 14 3/4 ounces can cream-style corn
- 1-8oz package jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- - shredded medium cheddar cheese, (optional)
How To Make corn casserole
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Step 1Preheat oven to 350º. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake 40 to 45 minutes, or until golden brown.
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Step 2Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
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Step 3NOTES: ** Make sure your baking dish is big enough. Casserole will expand a bit and can boil over. A standard pie pan is way too small. I learned this the hard way. :o( I use a 10.5" oven safe fry/saute pan. It holds about 8 cups of liquid.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetables
Category:
Side Casseroles
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