The Best Corn Casserole Recipe #379995
This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck).
40 min | 5 min prep
SERVES 16
- 1/2 cup butter (softened)
- 1 egg
- 8 ounces sour cream
- 8 1/2 ounces Jiffy corn muffin mix
- 15 1/4 ounces whole kernel corn, drained of liquid (1 can)
- 14 3/4 ounces creamed corn (1 can)
- 3 tablespoons sugar (or sugar substitute)
- Mix all the ingredients together well.
- Pour mixture into a lightly greased 13x9 pan and bake in a 400° oven for 30-35 minutes. The casserole may come out a little "jiggly"; that’s okay, it will stiffen as cools. If you want to serve it warm, let it settle for about 15 minutes before serving.
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5 stars