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!
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.