Easy Corn Casserole

I love this corn casserole.  I know there is plenty of recipes out there for this, but I had to share.  I just made again recently and I haven’t made in a while. I forgot how much I liked it.  It definitely isn’t the healthiest thing, but that’s ok. It’s good to treat yourself every so often.

I don’t personally add cheese to mine, I like it as more of a sweeter dish.  If you want to add some cheddar cheese, you can.  Give it a try!

Corn Casserole


1 box Jiffy Corn muffin Mix
1 15.25 oz can of corn
1 14.75 oz creamed corn
2 eggs, beaten
1 stick butter, melted
1 cup sour cream

Directions: Preheat oven 350.  In a bowl add in the box of Jiffy, cans of corn, eggs 1 cup of sour cream and melted butter.  Mix till fully incorporated.

Spray a 10 inch pie pan with cooking spray.  Add in the corn mixture and bake in the oven for 45-50 minutes.  Let set at least 5 minutes before eating.

Note: This can be made a day in advanced and just bake when ready to make it.  It reheats very well.  I serve on the nights I make tacos or enchiladas, but any day is a good day.



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My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

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