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Corn Casserole

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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.

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Rate this recipe 4/5 (2 Votes)

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

Details

Servings 6
Adapted from justapinch.com

Preparation

Step 1

-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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