February 15, 2014

Scrumptious and Easy Corn Casserole

Every family holiday would not be complete with my Grandmommy's corn casserole. This past year we spent Thanksgiving here in Missouri with Philip's parents and we went to Georgia for Christmas with my family. Of course I had a to make Thanksgiving perfect, so I called Grandmommy and got her corn casserole recipe.


1 can sweet corn
1 can cream-style corn
1 box Jiffy corn muffin mix
1 stick of butter
8oz sour cream
Non-Stick baking spray


1 large mixing bowl
Baking dish
Aluminum foil

Step 1: Preheat your oven to 400 degrees.

Step 2: Soften one stick of butter/margarine in your bowl. (I use the microwave because the cats will try to lick it if I leave it out.)

Step 3: Mix in the sour cream, drained sweet corn,  cream corn,  Jiffy mix, until well blended.

Step 4: Pour the mix into a greased baking dish and cover with aluminum foil.

Step 5: Bake for 45 mins - 1 hr or until the casserole center is firm.

Step 6: Remove the foil, and bake for an additional 5 mins to brown the top a smidge.

After Thanksgiving, Hubs has asked for this several times. For a while I was corn casseroled out! But, it's great is this dish lasts for a couple of days when I make it for every day meals.


  1. This recipe sounds amazing! I love corn but my husband doesn't. I just wish there wasn't as much butter in it haha. Oh well, I might give it a whirl one day.

    1. I'm sure you could substitute the butter with a healthier butter substitute or leave it out all together. I'm pretty sure it's mostly in there for taste. I may try that next time I make it.


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