Friday, April 17, 2015

Corn Casserole

Little pop quiz for you today. Think of your favorite vegetable. What was it? Mine, corn.

I love corn. There are so many different things you can do with corn. Roast it, boil it, grill it, etc. The possibilities are endless.

I always have some type of corn on hand. Mostly it is either frozen or canned. However, I love when the farmer markets open back up and I can get fresh corn. Yum!

This recipe is a easy way to combine canned whole kernel corn and cream style corn with four more ingredients to make something amazing. I received this recipe from our family Nancy W. several years back. She made this one time for a bowling dinner we were having and I feel in love. Every time we would have a dinner from then on, and I knew she had made this, I made sure I was close to the front of the line. Because if you were not near the front, you were not getting any of this wonderful dish.

Now on to the recipe!

Corn Casserole

You will need:
1/2 c butter, melted
2 eggs, beaten
1 (15 oz) can whole kernel corn, drained
1 (14.75oz) can cream style corn
1 c sour cream
1 box Jiffy corn bread mix

In a large mixing bowl, combine the whole kernel corn. I love my Pampered Chef large mixing bowl to mix this up in. It makes it so much easier when I am whisking it and when I pour the mixture into the pan.

The cream style corn

Now, the melted butter

And the beaten eggs

Now, add in the sour cream

And the box of Jiffy cornbread.

Using a whisk, combine all the ingredients until smooth.

Pour the mixture into a greased 9x9 baking pan. The disposable aluminum pan I used was 9X11 because I was taking this to a dinner.

Bake for 45-50 minutes in a preheated 350 degree oven.

This recipe is great for get togethers and such. However, I have been known to make this as a side dish on the weekends. My son asks for this recipe a lot!

I hope you enjoy!

Love to you all from The Busy Cooking Momma!!

Corn Casserole
By family friend, Nancy W.
Printable Recipe Here

Prep time: 10 minutes      Cook Time: 45-50 minutes     Difficulty: Easy


1/2 c butter, melted
2 eggs, beaten
1 (15oz) can whole kernel corn, drained
1 (14.75oz) can cream style corn
1 c sour cream
1 box Jiffy corn bread mix


1. Preheat oven to 350 degrees and lightly grease a 9x9 baking dish.
2. In a mixing bowl, add in the whole kernel corn, cream style corn, butter, eggs, sour cream and cornbread mix.
3. Whisk together until smooth and all ingredients are combined.
4. Pour into prepared baking dish.
5. Bake for 45-50 minutes until top is golden brown.
6. Enjoy!

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