1 Video | Photo: Corn Casserole Recipe
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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By Grillin'
Kingstree, SC
on May 18, 2013
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This has become a staple at my house. I always prepare it when my sons come for a visit. They LOVE it!
By Preacherwifey
Smithfield, Va
on May 01, 2013
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Delicious. I think that people who are complaining about it being runny may be putting in a stick of butter than a half of a stick? I'm not sure but mine came out perfect. I didn't put cheese on mine. That part didn't sound appetizing to me but I could be wrong :-.
By sirwinlaw_8997347
San Marino, CA
on April 27, 2013
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This didn't come out as I expected, tho I followed the recipe exactly re the ingredients. I understand it's a corn casserole, not a bread, but it was crisp at the edges, browned, and mushy in the middle. Soft, like an overcooked pudding. I let it cook an extra five minutes as it wasn't "golden brown" but then it was golden. But mushy. It was a very weird dish, in my opinion. I liked the taste. But my husband refused seconds and my guest tasted and declined. I'll have to throw it out.
Read all 1511 reviews