Monday, September 19, 2011

Corn Casserole

Sweet summer corn. Is there anything better? Every time I go to the grocery I pick up a few ears because I know we are at the end of the season.

This easy dish combines the sweet, fresh, corn flavor of summer and is a great transition into fall dish. I don't use a lot of Paula Deen recipes because I find, like her, they are often too much but tweaked this one a bit so that it was still creamy and cheesy but I didn't feel like I was going to have a heart attack as I walked away from the table.

A big hit in my house, this may replace the traditional corn pudding I make during the holidays.

Linking to:

Corn Casserole
Paula Deen

1 (15 1/4-ounce) can whole kernel corn, drained (I used the corn from 2 ears of fresh corn)
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (I used Jiffy)
1 cup light sour cream
1 teaspoon finely chopped jalapenos (optional)
1/2 stick butter, melted (I dotted 2 tablespoons across top of casserole)
1-1/2 cups shredded cheddar cheese (I used about 1/3 cup)

Preheat oven to 375 degrees F.

In a large bowl, mix together the 2 cans of corn, the corn muffin mix, sour cream, and melted butter. Pour into a large casserole dish prepared with non-stick cooking spray.

Bake for 40 to 45 minutes, or until golden brown. Let casserole rest for 5 minutes and then serve warm.

Pin It!


  1. Your corn casserole looks great, the sour cream sounds like an excellent addition!

  2. I LOVE, love corn casserole! Yours looks delicious!

  3. Love the addition of fresh corn. It must be fabulous!

  4. This corn casserole looks really tasty.
    Greetings from Chile.

  5. Corn casserole is tasty I love the color, you have very good recipes and beautiful, congratulations, hugs.


Tell me what ya think!

Related Posts Plugin for WordPress, Blogger...