Corn casserole is one of my favorite Thanksgiving sides. It’s also one of my go-to potluck recipes. It’s a tender, buttery mix of corn and cornbread mix. It only takes minutes to prep and everybody goes crazy over it. If you bring this to a dinner or potluck, you may want to print out a few copies of the recipe, I always have somebody ask for it! Several years ago, I added this to our Thanksgiving menu, and it is the easiest dish to throw together. I also serve this at Christmas and Easter because I love how it pairs with ham.
Let me show you how easy Corn Casserole is to make. Start by mixing all the ingredients together in a bowl. This is seriously going to take you less than five minutes.
Transfer the ingredients to a baking dish and bake at 350 for 1 hour to 1 hour and 15 minutes. Mine took a little over an hour because I was using a heavier baking dish. If you are using a glass dish or a metal pan, it will cook a bit quicker. The top should be a light golden brown and spring back lightly when touched.
- 1 15.25 oz can of whole kernel sweet corn, drained
- 1 14.75 oz can of cream style sweet corn
- 1 8.5 oz box of Jiffy corn muffin mix
- 1/2 cup of butter, melted
- 1 cup of sour cream
- Preheat oven to 350 degrees.
- Spray a 2 or 2.25 quart casserole dish with non stick cooking spray.
- Combine all ingredients in a large mixing bowl and mix just until combined. Don't forget to drain the whole kernel corn!
- Transfer to casserole dish and bake for 1 hour to 1 hour and 15 minutes until top is a light golden brown.
Adapted from Paula Deen’s Corn Casserole. I love Paula Deen’s recipe and over the years have changed it up just a little. I like it in a deeper baking dish, and without the cheese on top. I love cheese, but with this dish, I prefer to leave it off. I think it’s easier to serve and reheat this way.
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