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Camelia

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.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Additional Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Dish
Calories: 288
Ingredients Method Notes

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

Method
 

  1. 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.