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Recipe of the Week: Baked Corn Casserole

Try this tasty casserole that’s easy to make.

I tried this baked corn casserole recipe as a side for our Easter dinner.

Unfortunately, something went wrong and the casserole turned into more of a cornbread side.

Still, it tasted great and I would recommend it for anyone who needs a tasty side that’s easy to make.

What you need:

  • 1 can whole corn, drained
  • 1 can creamed corn
  • 1 box Jiffy corn muffin mix
  • 1/2 cup margarine, melted or softened
  • 1 egg
  • 8 oz. sour cream

What to do:

1. Mix all ingredients together and put in 2-quart casserole.
2. Bake at 350 degrees for one hour or more until set.

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Joy Mowry Schwartz April 14, 2012 at 05:04 PM
I have a similar recipe that I found in a Tupperware cookbook many years ago. It omits the sour cream and egg that is in this recipe and is baked in a 9" x 13" pan at 350 degrees for 35 minutes. Also, the whole corn is undrained. It comes out very soft and tasty.
Heidi Dezayas April 14, 2012 at 05:16 PM
I've tried a version just like the one you're describing, Joy! I agree—it is tasty!!
Erin Hill April 16, 2012 at 02:34 AM
I've made this, Mike. It is AWESOME!!!

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