Corn Casserole

The Clone loves corn, and this recipe is even better when freshly shucked corn is available. For this version though, I used canned corn since the fresh are nowhere to be found anymore.

1 (15 1/4 oz.) can whole kernel corn, drained
1 (14 3/4 oz.) can cream-style corn
1 (8 oz) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a large bowl stir together all the ingredients and pour into a greased casserole dish. I used a square 9 x 9 inch glass dish. Bake for 45-55 minutes, or until golden brown.

The original recipe calls for cheese to be melted on top, but we are not too keen on cheesy toppings, and I was afraid it would overpower the taste of the corn, so I left it out.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

3 thoughts on “Corn Casserole

  1. Pingback: Cooked From the Heart » Corn Bread Casserole with Jalapenos

  2. Manang

    BTW, Happy Thanksgiving! I have just come back home from my SIL’s and taking my time now to greet my fellow bloggers…

    Reply
  3. Manang

    I have so many recipes to try now after seeing all your posts (and other bloggers’)! I crave so much for the Ilokano recipes, but I will have to wait for opportunities to have them (as in, my sons are with me but hubby and stepdaughter are away…)!

    Reply

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