Corn Casserole

By Rene Palmer
@slinky789

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.

Rating:

★★★★★ 42 votes

Comments:

171 Comments

Serves:

8-10

Prep:

15 Min

Cook:

45 Min

Method:

Bake

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.

Ingredients

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

How to Make Corn Casserole

Step-by-Step

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.