Corn Casserole

Rene Palmer


My mother in law found this recipe on another website but we have really made it our own. We have it at every holiday and at most large family get togethers.

★★★★★ 42 votes
15 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great dish - perfect as a side to any meal. (While it was baking my kids kept asking what I was cooking because it smelled SO good!)

We served it with turkey Monterrey jack meatloaf, green beans and rice and the whole family loved it! I will surely be making this again and again.

TIP: Be sure to grease your baking dish liberally. Also, the cheese on top forms a little bit of a crust. I would recommend letting the casserole set for at least 20 minutes before serving.


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


1Preheat oven to 350.
2In a large bowl, stir together the 2 cans of corn, Jiffy, sour cream, and melted butter.
3Pour into a 9x13 casserole dish (I usually use the largest corningware dish I have).
4Bake for 45 minutes or until golden brown.
5Remove from the oven and top with Cheddar. Return to the oven for 5-10 minutes or until cheese is melted.
6Let stand for at least 5 minutes and then serve warm.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Member's Choice
Other Tag: Quick & Easy
Hashtag: #corn muffin