Corn casserole aka my addiction
This corn casserole is insanely delicious, totally addicting, and easy to make. It’s cheesy and corny and is a great side dish for a lot of entrees. If you’re feeling crazy, swap this out for your standard cornbread recipe (like with a bowl of chili). I always keep cans of regular and creamed corn on hand, so I sometimes make corn casserole to clean out the pantry. The creamed corn and the Jiffy mix bake into a crunchy crust. The creamed corn, butter, and sour cream keep the filling of the casserole almost creamy and peppered with corn. It takes almost an hour to bake, and you want to make sure that the center of the casserole sets and doesn’t jiggle when moved. The crust of corn casserole will be lightly browned around the edges.
I originally recipe saved the recipe from Pennies on a Platter, and I also found it in one of my Paula Deen cookbooks. This is one of those recipes that is almost better when reheated. The cheese melts a second time and makes it even cheesier.
Corn casserole
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Ingredients
- 1 box of Jiffy corn muffin mix
- 1 can of creamed corn
- 1 can of corn
- 1 cup of sour cream
- 1/2 stick of melted butter
- 2 cups of shredded cheese
- 1 tsp of black pepper
Instructions
- Preheat oven to 350. Spray a 9×9 square pan.
- Mix corn, Jiffy mix, sour cream, pepper, and butter until well blended. Fold in cheese.
- Bake for 50-55 minutes until set in middle and lightly browned.
Enjoy. Eat the entire pan. Hate yourself. Have no regrets.
- Prep Time: 10
- Cook Time: 55
