CORN CASSEROLE

1
Donna Roth

By
@LuvnMom

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
10 Min
Cook:
45 Min

Ingredients

  • 15 1/4 oz
    can whole kernel corn, drained
  • 14 3/4 oz
    can cream-style corn
  • 1-8oz pkg
    jiffy corn muffin mix
  • 1 c
    sour cream
  • 1/2 c
    (1 stick) butter, melted
  • ·
    shredded medium cheddar cheese, (optional)

How to Make CORN CASSEROLE

Step-by-Step

  1. Preheat 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.
  2. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
  3. NOTES:
    ** 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.

Printable Recipe Card

About CORN CASSEROLE

Course/Dish: Vegetables, Side Casseroles




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