Corn Casserole

This is not the type of dish I usually make. I like to make dishes with at least one or two fresh ingredients. And I haven’t had creamed corn in a good 15 years.  But, a friend brought this to a potluck we had with our friends, and it disappeared within minutes. The casserole dish was scraped clean. And I found myself craving some corn casserole about a week later. So I called up my friend to get the ingredient list.
I’ve seen a few versions of this recipe. This version has a little less butter, in an effort to cut back the amount of fat.

Corn Casserole

Corn Casserole


1 box corn muffin mix (I used Jiffy)
1 15 oz can creamed corn
1 15 oz can kernel corn, drained
1 c sour cream
4 oz (half a stick) butter, melted


  1. Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Transfer to a 2-qt casserole dish.
  2. Bake, covered for about 30 minutes. Uncover and bake an additional 15 minutes.
  3. Let cool 10 minutes before serving.

Read More:


Sweet Comments:

  1. So simple, so pretty and so good! Great recipe. And I love the sour cream addition – must add a very nice flavor.

  2. i’m gonna make this with dinner tonight! thanks!

  3. mmmm – it was so yummy!!!

  4. This casserole was really yummy. I switched out the sour cream and used yogurt instead and it was still really creamy. It was perfect with the chili I made.

  5. I add 1 cup of sharp cheddar cheese on top after uncovering it. Just adds another layer of YUM to the dish

Leave a Comment: