Corn Casserole — OR- Cheesy Corn Casserole
This is a side dish my Mother added to our Thanksgiving spread several years ago and I have made it a part of my family’s as well. I was hesitant at first– but, you will fall in love quickly with this really easy recipe like I did!
You can also enjoy this dish with cornbread all winter long!
Here is the easy recipe– I’ve never tried it with cheese, but there is the option included below if you want!
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar (optional)
Directions:
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
