Corn Casserole

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


Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. 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 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.

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