CORN CASSEROLE

Corn Casserole image

This was a very good sweet and savory corn casserole! It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's a very satisfying, rib-sticking side dish. The cheese on the inside and used for the topping really make this Southern-style dish. We see it being served for a holiday dinner with...

Provided by Muna Escobar

Time 50m

Number Of Ingredients 13

Ingredients

1 can(s) creamed corn, undrained; 14.75 oz
1 can(s) corn, drained; 15.25 oz.
1 box Jiffy cornbread mix (8.5 oz) or use the below substitution
2 large eggs
1 stick butter, melted
3 c shredded cheddar cheese
1 c sour cream
COPYCAT JIFFY MIX
2/3 c all-purpose flour
1/4 tsp salt
1 Tbsp baking powder
3 Tbsp sugar
1/2 c cornmeal

Steps:

1. Preheat oven to 350 F. To make corn casserole, combine all the ingredients in a bowl, except for half of the cheese.
2. Grease a 13x9 baking dish.
3. Pour corn casserole into the baking dish.
4. Bake at 350 F until center is set and casserole is slightly golden, about 35-40 minutes.
5. Sprinkle with remaining cheese.
6. Bake for an additional 5-10 minutes.
7. Then enjoy your corn casserole!

*** Explore more Corn Casserole Recipes »

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