Corn Casserole

This Corn Casserole is my go to recipe for holidays when I am asked to bring corn. Doesn’t everyone receive that same request for family holidays?!? Well we do because my husband believes that corn is it’s own food group and that it is required at nearly every meal and his family knows this all too well.

I love this corn casserole because it’s similar to baked corn but is creamy, corny and well it always bakes up perfect each time! I also love that I can use our own home grown and frozen corn and get the same result as two cans of corn.

5 from 1 reviews
Corn Casserole
 
Prep time
Cook time
Total time
 
Instead of using 1 can of whole corn and 1 can of cream style corn I use our home grown and frozen corn for this casserole. I use 1 quart bag of frozen corn which equates to 3½ to 4 cups of corn.
Author:
Serves: 6 servings
Ingredients
  • 1 can whole corn
  • 1 can cream style corn
  • 8 oz. pkg. of Jiffy Corn Muffin mix
  • 1 cup sour cream
  • ½ cup butter, melted
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9x9-inch of 2-quart casserole dish.
  2. Mix together the corn, Jiffy mix, sour cream and butter in a mixing bowl. Mix until combined. Pour into prepared dish.
  3. Bake for 55 mins or until golden brown and set.

 

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