Corn Casserole
Serves: 6
Ingredients
- 1 can corn, drained (14.5 oz)
- 1 can creamed corn (14.75 oz)
- 1 c. sour cream
- 2 eggs
- ⅓ c. melted butter
- 1 pkg. Jiffy Corn Muffin Mix
- 3 TBSP sugar
- 1 c. shredded cheddar cheese
Instructions
- Mix all ingredients together except for the cheddar cheese.
- Place into a casserole dish.
- Top with cheese.
- Bake uncovered for 45 minutes in 350 degree oven.
Tip #1: Recipe was doubled in picture shown. If doubling recipe, recommended cooking time should increase to close to an hour.
Tip #2: Picture doesn’t do justice! The flavor is fabulous and your family/guests will instantly rave!
Fun Memory — I first made this recipe for Thanksgiving, 2007. It was my first Thanksgiving that I hosted at my new house. It was an instant hit and has been highly requested every Thanksgiving since!
Made it tonight and was great! Will definitely make again!
We made it for Thanksgiving dinner and it was a hit!
This was DELICIOUS! Two thumbs up from a busy mom with picky eaters. Super easy to assemble too!
I made this recipe for Thanksgiving this year and it tasted JUST like I remembered Grandma making it and THAT is exactly what I want MY grandkids to think when they start cooking! It was easy to make, I even had a question and messaged Sara about making this ahead of time. She said it would be okay to do, in fact it would help it firm up if I made it the day before and reheated it. She was right!
This has become a staple for my Thanksgiving dinners! It’s so simple and easy to make and always a crowd pleaser. No need to change anything, it’s literally perfect!
This is a family favorite!! It’s a must for every Thanksgiving and now for Friendsgiving as well!