Corn Casserole

This is very good! It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's very satisfying: a rib sticking and a hearty side dish. It would be great for a holiday dinner with a baked ham, or just any weekday with something as simple as burgers or barbecued ribs.

Corn Casserole
Adapted from justapinch.com
Corn Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from justapinch.com

Ingredients

  • 1

    can(s) regular sized can of creamed corn, undrained

  • 1

    can(s) regular sized can of corn, drained

  • 1

    bx jiffy cornbread mix or use following substitution

  • 2

    lg eggs

  • 1

    stk butter, melted

  • 2 to 3

    c shredded cheddar cheese

  • 1

    c sour cream

  • jiffy substitution

  • 2/3

    c flour

  • 1/4

    tsp salt

  • 1

    Tbsp baking powder

  • 3

    Tbsp sugar

  • 1/2

    c cornmeal

Directions

-Combine all but half of the cheese in a bowl. -Pour into a large, greased 13x9 baking dish. -Bake at 350' until center is set & casserole is slightly golden, 35-40 minutes. -Sprinkle with remaining cheese & bake 5-10 more minutes.

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