Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins


Ingredients Nutrition

  • 1 (15 1/4 ounce) can whole kernel corn
  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (8 ounce) package corn muffin mix (I use Jiffy)
  • 1 cup sour cream
  • 12 cup butter, melted (1 stick)
  • 1 12 cups shredded cheddar cheese (less may be needed)


  1. Preheat oven to 350.
  2. In a large bowl stir together 2 cans of corn, muffin mix, sour cream and butter.
  3. Pour into greased casserole dish.
  4. Bake 45 minutes or until top is golden brown.
  5. Take out of oven and top with cheese and return to oven for 5 to 10 minutes or until cheese is melted.
  6. Let stand for 5 minutes before serving.
  7. Serve warm.


Most Helpful

Very good! I put 1/2 half of the cheese in the mix and then put the rest on as directed. Since no pan size was given, I used a 9 x 9 x 2 cassserole dish. It was perfect. I also drained the liquid from the can of whole kernel corn. Thanks E.A. for a nice recipe.

happynana June 05, 2008

I make Corn Casserole quite often, but wanted to try a different recipe. This one is amazing! Just loved the taste! Excellence at its best. Simplicity at it's finest. Try it and see!

cindymcleod62 April 08, 2008

I've tried a few corn casserole recipes but this is by far the best one yet. It is absolutely delicious. I could have eaten the whole thing myself. I stirred the cheddar right into the batter instead of putting it on top. It fit nicely into a 9" deep dish pie plate but would fit in an 8" x 8" dish also. Thank you. This is a keeper.

elliesstuff July 23, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a