Many of us grew up with this as a side dish for Sunday dinners. Then at some point the recipe seemed to get lost. At least it seemed no one in our family had it, no one could remember the recipe or what went into making it.
Luckily, one cousin found an old cook book that led to the family once again having a family favorite back in their lives. This corn casserole is one that will never leave your memory. Even so many years later, it was like I could taste that first bite all over again.
This corn casserole is the easiest to make, needs only a few ingredients and tastes absolutely amazing.
It is a combination of corn bread with more corn than cornbread. It is part savory, part sweet and totally delicious. For me, and millions of others, this is an award winning recipe.
Should I use white corn meal or yellow?
I would love to say either one would work, however, you would be better just grabbing a box of yellow corn muffin mix. Using the packaged mix is much easier than making it yourself for this recipe.
Can I use Shredded Mozzarella Cheese?
Well the Cheddar manages to blend in very well with the corn and muffin mix, it is awesome together, and then sprinkling some on the top gives the casserole that perfect crunch, and tops the casserole perfectly.
Can I leave the Sour Cream out?
You need some cream in the casserole to make this the moist casserole that it is. If necessary, use Light Sour Cream or you could use a heavy cream.
Can I save the leftovers?
You certainly can. The casserole is perfect when heated up a second time. To store the Corn Casserole in the refrigerator, cool the casserole off completely and then cover or place into a n airtight container. It can be left in the refrigerator for up to 3 days.
Can the Corn Casserole be frozen?
Place the casserole into an airtight container and place it in the freezer. You can mark it for a 3 month use by date.
Ingredients:
1 can Cream Style Corn
1 can Sweet Corn, drained
1 cup Sour Cream(you could use plain Greek Yogurt)
8 ounce pkg Jiffy Corn Muffin Mix
6 tbsp butter, salted, and melted
1 ½ cup Cheddar Cheese, shredded
HOW TO MAKE CORN CASSEROLE:
Step 1. Preheat the oven to 350*
Step 2. Lightly grease or butter a 2 quart casserole dish
Step 3. In a large bowl combine the Creamed Corn, the drained sweet corn, muffin mix, melted butter and the sour cream
Step 4. Blend well
Step 5. Stir in the cheese and pour the mix into the prepared baking dish
Step 6. Place the dish in the oven and bake for 1 hour 10 minutes. If a toothpick comes out clean when inserted in the center, it is cooked thoroughly
Step 7. Let sit for 5 minutes before serving.
Corn Casserole
This corn casserole is one that will never leave your memory. Even so many years later, it was like I could taste that first bite all over again.
Ingredients
- 1 can Cream Style Corn
- 1 can Sweet Corn, drained
- 1 cup Sour Cream(you could use plain Greek Yogurt)
- 8 ounce pkg Jiffy Corn Muffin Mix
- 6 tsp butter, salted, and melted
- 1 ½ cup Cheddar Cheese, shredded
Instructions
1.Preheat the oven to 350*
2.Lightly grease or butter a 2 quart casserole dish
3.In a large bowl combine the Creamed Corn, the drained sweet corn, muffin mix, melted butter and the sour cream
4.Blend well
5.Stir in the cheese and pour the mix into the prepared baking dish
6.Place the dish in the oven and bake for 1 hour 10 minutes. If a toothpick comes out clean when inserted in the center, it is cooked thoroughly
7.Let sit for 5 minutes before serving.
Notes
Can I leave the Sour Cream out?
You need some cream in the casserole to make this the moist casserole that it is. If necessary, use Light Sour Cream or you could use a heavy cream.
Can I save the leftovers
You certainly can. The casserole is perfect when heated up a second time. To store the Corn Casserole in the refrigerator, cool the casserole off completely and then cover or place into a n airtight container. It can be left in the refrigerator for up to 3 days.
Can the Corn Casserole be frozen?
Place the casserole into an airtight container and place it in the freezer. You can mark it for a 3 month use by date.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 288Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 53mgSodium 386mgCarbohydrates 25gFiber 2gSugar 8gProtein 8g
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