Corn Casserole

corn This recipe originally came from a church cookbook, although I have no idea which one. My dad used to make it when I was a kid and I actually didn’t care for it much then. Now that my tastes have changed a bit it has become one of my favorite side dishes. It is especially good served next to some spicy enchiladas.

1 16 oz. can whole kernel corn (pour juice out)
1 16 oz. can cream style corn
1 box Jiffy corn muffin mix
8 oz. sour cream (can sub ¼ cup milk for this)
2 eggs
½ cup butter, melted
1 cup grated cheddar cheese

Directions: Mix all ingredients together in a large bowl. Pour into a greased 9×13 inch pan. Bake for 15 minutes at 350 degrees. Sprinkle the top with cheddar cheese and bake another 20 minutes or until done.

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2 thoughts on “Corn Casserole

  1. Dee's Dad

    I think I originally submitted this for the Royse City TX UMC cookbook around 1977 or 78. I’ve made 2 or 3 changes to it. First, I now use nonfat sour cream. You can’t tell the difference. I’ve also discovered you can cut the butter by about half. You can also use lowfat cheese. Finally, I like to add a little salsa for some extra flavor. Yes, it’s great with enchiladas!

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