Looking for a quick and easy side dish that’s both sweet and savory? Try Susan Drees’ award-winning Corn Casserole, a potluck favorite and Thanksgiving staple! This recipe combines canned corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, and sharp cheddar cheese for a dish that’s irresistibly delicious and reheats perfectly. Whether you’re feeding a crowd or enjoying leftovers, this casserole is a sure thing for any occasion!
Ingredients:
- 1 (15.25 oz) can corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream (can use light)
- 6 tablespoons salted butter, melted
- 1 to 1 1/2 cups shredded sharp cheddar cheese
Preparation:
- Preheat oven to 350°F.
- Grease a 2-quart casserole dish.
- In a large bowl, stir together corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir in cheese, then pour the mixture into the prepared casserole dish.
- Bake uncovered for 1 hour and 10 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let stand for 5 minutes before serving.
Enjoy this crowd-pleasing Corn Casserole that’s perfect for holiday gatherings, potlucks, or weeknight dinners!
