November 23, 2012

Corn Casserole

This tasty, easy side dish was definitely a winner on the Thanksgiving Dinner table.  Warm and cheesy and rich, with both the cornbread and actual corn kernels, I couldn't get enough of it.  Friends who have made this say that it definitely gets worked into their dinner menus all year long; not just for the holidays.  I can see why that is! I'll be very happy to make this again.

  • 15 1/4 ounce can whole kernel corn, drained
  • 14 3/4 ounce can cream-style corn
  • 8 ounce package Jiffy corn muffin mix
  • 8 ounces sour cream
  • 1/2 cup butter, melted
  • 1 to 1 1/2 cups shredded cheddar cheese

  1. Preheat oven to 350°.  Grease a 9 x 9 inch baking pan or a 2 quart casserole dish.
  2. Mix together the corn, Jiffy, sour cream, and butter in a large bowl.  Gently stir in the cheese.  Pour into the prepared pan.
  3. Bake for 55 minutes, or until golden brown and set.  Let stand 5 minutes before serving.
Note: You can bake for a shorter time in a 9 x 13 pan, but it will be more like corn bread than a casserole.  The original recipe says both ways are delicious!  I've only had the casserole version.

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