Corn Casserole

Total Time:
1 hr 8 min
Prep:
8 min
Inactive:
5 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 stick butter, melted
  • 1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.


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    Very disappointed with this recipe. It was more like a cornbread and the cheese did not help it. Will not ever make this again. You can find better out there.
    I made this dish yesterday for a cook-out. I didn't use cheese and based on reviews I used a little smaller dish. I used an oval casserole dish instead of a 9x13. Everyone loved it. Very easy to make & I'll make again
    Love this recipe- i leave off the cheese and use a smaller pan or dbl it for a 9x 13 
     
    my question is i love the edges- considering baking in greased cupcake tin ?? 
     
    anyone try this or maybe greased 3x5 bread pans ??
    Disappointed in this one. I brought this to Easter dinner at my cousins and it was all eaten. That said, I was looking for a "side dish" and this was more of a bread. Basically, cornbread with extra corn in it. I did not put in the cheese - didn't have any and I don't think it would have made a difference. If it weren't for the fact that it all was eaten and one person loved it - other said it was good but nobody else was raving over it - I gave it 3 stars instead of 2. This is not up to Paula's standards as a recipe normally goes.
    This is not her recipe... this recipe has been around for decades...do a google search for corn souffle, stouffers corn souffle or corn pudding...the only difference is the original recipe calls for using an 8x8 dish, which make a better, deeper moister souffle
    My neighbor introduced me to this recipe. Since my family loves corn, this is a new and delicious way to serve it.
    One of the easiest and tastiest side dishes I have ever made. I served it with a taco bar so made it Mexican flavored by adding some canned green chilis to the batter and used half pepper jack for the top. My boyfriend couldn't get enough of it. Highly recommend! Thanks, Paula!
    I love this recipe!! I add chopped jalapeno and cooked bacon.
    I loved this recipe. I sauted onion in the butter and added chopped jalepeno peppers then mixed everything together and baked. Was so good and I'm not a Jiffy fan - but this was good.
    Mine is better. It calls for 1 each of the small 7.5 or 8 oz. cans of corn (un-drained) and creamed corn, 8 oz. carton of sour cream, 1 stick of butter, and omits the cheese. You can also use low-fat margarine such as I Can't Believe It's Not Butter, and low-fat sour cream without changing the taste or texture. If you use Martha White cornbread mix instead of Jiffy corn muffin mix, it will not be as sweet. Bake in an 8x8 square pan at 350 for 45 min.
    This turned out really good, especially for people that love corn! My only substitution was plain yogurt for the sour cream since I despise sour cream. I also used a 9x13 dish as instructed and was glad I did. My co-worker whom I shared this recipe with texted me concerned that her casserole had remained mushy in the center even after 50 minutes in the oven, and it was because she used a deeper dish. 
     
    My mother went crazy for this, she had 3 servings of it and said it tasted like that bit of corn you get at a Mexican restaurant, as another review also stated. It is definitely on the rather sweet side so maybe next time I will add less creamed corn and more plain corn. It's also filling so I would not make a double batch unless it were for a lot of people. Will make again!
    if you sub martha white mix for jiffy then there wont be any sugar in the corn bread mix, and that will make it taste less sweet and more like southern cornbread. i loathe sweet cornbread and muffins, so i dont like this with jiffy mix at all
    It's a matter of personal taste, but for me it is too sweet. I'll finish off the dish but will look for another receipt for corn casserole that's not so sweet. But try it, you may like it
    My husband love this recipe, its was easy to prepare and its not costly., its delicious, fluffy and attractive. Its very easy to digest, not too sweet the flavor is a perfect taste. With jesus Christ I will make this dish again.
    It's definitely an easy recipe to make. Although the directions say to use a 9 X 13 pan - don't! It's too big unless you're going to double the recipe. Notice she used an 8X8 casserole dish. The first time I made it I used the 9 X 13, and it came out too thin. Also, I don't recommend using as much cheese as is shown in the video, otherwise you'll overwhelm the flavor of the corn. It's fine to just sprinkle some cheese on the surface instead of loading the cheese on. The first time I made it wasn't so good because it was so flat and in the too-large casserole dish and had way too much cheese, but I made the adjustments above the second time around, and the dish was a hit!
    i fold all but a small amount of cheese into the recipe, and just leave a little out for spreading in a thin layer on the top. i find it is more gooey and soft inside that way
    Delicious
    Love it.
    Best ever! Always make it for all my holidays gathering.
    delicieux!!!
    I take out the cheese and sprinkle queso fresco on the top of the casserole when it comes out of the oven....so great!!
    love your food paula
    This is the BEST recipe for cornbread casserole I have ever used! Thanks Paula! Easy to make and taste excellent!
    It was good, delicious, and easy to prepare.
    Very easy and delicious; was a hit at the company Christmas party. I doubled the recipe in a 9" x 13" glass baking pan and it turned out great.
    Easy and delish
    Sinfully delicious. Probably should be listed under deserts instead of casseroles.
    What a wonderfully tasty and easy dish!! Thank you Paula for this wonderful addition to our Holiday meals. Now I just need to remember to make the casserole throughout the whole year :)
    This is such and easy and yummy corn casserole! Thank you Paula completing our Holiday meals. Now I just need to remember to make this on and off throughout the year :)
    I made this and it was fantastic! I added some green chilies from a can for some color and a little kick! SO tasty and a big hit on Turkey day! =)
    Paula sure hit paydirt with this recipe. It was delicious and so simple to make! I did mis-read and put the cheese in with everything else from the beginning and it was still good. The raw batter was yummy, so I think it would be great without the cheese too. This is being added to our list of regular comfort foods.
    A tradition at our house. I added a red onion sauted in butter with black pepper and chili powder. The sweet and spicy contrast is wonderful with turkey or baked chicken or even by itself. We love this stuff!
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