Real Recipes From Real Home Cooks ®

corn casserole

★★★★★ 42
a recipe by
Rene Palmer
Shreveport, LA

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.

Blue Ribbon Recipe

This is a great dish - perfect as a side to any meal. It's sweet, savory, and delicious. While it's baking, your kitchen will smell so good. Once baked, the corn casserole is fluffy yet dense and creamy like corn pudding. This can be fancy for a holiday dinner or served alongside your favorite meatloaf. Your whole family will love this.

— The Test Kitchen @kitchencrew
★★★★★ 42
serves 8-10
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For corn casserole

  • 1 can
    whole kernel corn, drained (15-1/4 oz)
  • 1 can
    cream style corn (14-3/4 oz)
  • 1 pkg
    Jiffy corn muffin mix (8.5 oz)
  • 1 c
    sour cream
  • 1 stick
    butter, melted
  • 1-1/2 c
    shredded cheddar cheese

How To Make corn casserole

Test Kitchen Tips
Be sure to grease your baking dish liberally. Also, the cheese on top forms a little bit of a crust. We would recommend letting the casserole sit for at least 10 minutes before serving.
  • Two cans of corn, Jiffy, sour cream, and melted butter stirred together in a bowl.
    Preheat oven to 350. In a large bowl, stir together the 2 cans of corn, Jiffy, sour cream, and melted butter.
  • Corn casserole mixture poured into a baking dish.
    Pour into a 9x13 casserole dish (I usually use the largest Corningware dish I have).
  • Corn casserole baking in the oven.
    Bake for 45 minutes or until golden brown.
  • Cheddar cheese sprinkled on top of the corn casserole.
    Remove from the oven and top with cheddar. Return to the oven for 5-10 minutes or until cheese is melted.
  • A helping of Corn Casserole in a bowl.
    Let stand for at least 5 minutes and then serve warm.