Corn Casserole
The ultimate holiday side dish casserole. This classic corn casserole is so delicious and pairs perfectly with turkey and ham.
Equipment
- 9"x13" casserole dish baking dish
Ingredients
- 1 package Jiffy cornbread mix
- 1 can cream-style corn
- 1 can whole corn kernel drain
- 8 ounces sour cream
- 1 egg
- 1 stick of butter
Instructions
- Preheat oven to 350. In a 9x13 pan, place the stick of butter and place it in oven as it preheats. This will melt the butter.
- In a bowl combine the Jiffy mix, cans of corn, sour cream, and egg.
- Once the oven has preheated, and butter has melted, pour the mixture into the hot pan of melted butter. Use a spoon to mix the melted butter into the mixture.
- Bake for 30 minutes, or until the center is firm and the edges are browned.
- Serve warm or room temperature.
Notes
If doubling the recipe, do not double the butter. It will take about 60 minutes to bake.
This corn casserole is great for leftovers too. Store in an airtight container in the refrigerator for up to 5 days.
It tastes great cold or reheated in the microwave.