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Monday, November 22, 2010

The Best Corn Casserole EVER!

This is an absolute must-have casserole at just about every holiday gathering!  If I don't make it, I'm going to hear about it! This recipe is originally from my Aunt Anne and is in our family cookbook. I come from a long line of cooks and I've been making it since I was a teenager.  My family loves it, and I do too! I usually double this so we have lots of leftovers.

this is what it looks like on my counter after I make a double batch!

 the casserole heading into the oven...
My corn casserole is on the right, don't you love that golden crust it develops on top?!
The Best Corn Casserole Ever!

1 17 oz can cream style corn
1 17 oz can whole kernel corn (drain)
2 eggs
1 c sour cream
1/2 c butter
1 8 oz box Jiffy Corn muffin mix
extra butter pats

Combine corn, eggs, sour cream, margarine, and dry muffin mix in a large bowl, mix well until combined.  Pour into a greased 9 x13 baking dish, dot with butter pats, bake at 350 degrees for 30 - 35 minutes or until set.   Delicious!!

** Very easy to double this recipe - it feeds a crowd! Just increase baking time and check at 60 minutes. **


  1. Thanks for following my blog! I am now following yours! My family would love this casserole they love anything with corn in it!

  2. I following your blog from a blog hop. Hope to get a follow back:)

    Please check out my super hop page and maybe join. It is a great way to get followers to your blog/ twitter and facebook all in one!


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