Corn Casserole

I was introduced to this dish at my in-laws thanksgiving and Christmas potlucks. It was so delicious that I went in search of a recipe and found a similar dish in my grandmothers church cook book. I found it to be too rich for my family so I cut back on the butter by half to come up with the recipe below.

corn casserole 4

– 1 can creamed corn

– 1 can whole kernel corn, or equal measure of frozen corn, drained

– 8 oz sour cream (light works well)

– 1 box of jiffy corn bread mix

– 1/2 stick of butter.

Pre heat oven to 350 degrees, place butter in a casserole dish and heat in the oven while it is warming up. While the butter is melting mix the other ingredients.

corn casserole 1

Once the butter is melted pull the casserole dish out of the oven, add the mixture to the dish and stir until the melted butter is incorporated.

corn casserole 2

Bake at 350 for 40-50 minutes or until mostly set and the edges start to turn golden brown. This tastes great hot of the oven or reheated slightly, so its a great make ahead dish.

corn casserole 5


One thought on “Corn Casserole

  1. Pingback: Slow Cooker Black Bean Soup | Too Zesty!

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