An easy summer side dish, this Corn Casserole Recipe is a family favorite!
The introduction to this recipe starts out “I don’t know a single Southern family that doesn’t serve some variation of this recipe.” That sentence alone convinced me that I needed to try this recipe! Then after doing a search online, I realized that maybe I’m the only person alive who has never had a corn casserole before!!
I can see why this is a perfect side dish for a Southern meal. I’m a cornbread fan, and this almost reminds me of cornbread – but with more corn. And it’s quite forgiving, as well. I was on the phone as I was putting the ingredients together, and I didn’t drain my corn. But the casserole still turned out well!!
I see this recipe as a great jumping off point, too. While it was baking, I kept thinking that I wish I would have added some green chile or jalepenos to the mix. Or bacon would be phenomenal. It’s so easy that you could throw it together to go along with any weeknight meal!
Recipe Rating – 8.75 out of 10
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- One 15-ounce can cream-style corn
- One 11-ounce can whole-kernel corn, drained
- 2 eggs
- 1 cup sour cream
- One 8.5-ounce package Jiffy corn muffin mix
- ½ cup butter, melted
- 1 cup shredded cheddar cheese
- Preheat the oven to 350F. Prepare a 13×9 inch casserole dish by greasing.
- In a large bowl, combine the cream-style corn, whole kernel corn, eggs, sour cream, muffin mix and butter. Pour into the prepared casserole dish.
- Bake until lightly browned, about 30 minutes. Remove from the oven, sprinkle cheese on top, and return to the oven. Bake an additional 15 minutes, or until the center is firm.