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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Corn Casserole Recipe

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This recipe for Corn Casserole is from Our Family Cookbook Project 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15 1/4 oz) can whole kernel corn, drained

1 (14 3/4 oz) can cream-style corn

1 (8 oz) pkg Jiffy’s corn muffin mix

1 cup sour cream

1/2 cup butter, melted

Shredded cheddar cheese (if desired)
Directions:
Directions:
Preheat oven to 350 degrees.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9×11 inch casserole dish (the recipe calls for 9×13 but I wanted a thicker casserole). Bake for 55-60 minutes, or until gold brown. Let stand for 5 minutes and serve warm. You can sprinkle with shredded cheddar cheese at the end if desired for some saltiness; I’ve done it both ways. If you choose the cheese add it about 5-10 minutes before done so it can melt.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr

 

 

 

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