Prep 10 mins
Cook 45 mins
Family tradition demands corn casserole at Thanksgiving at my house. This is the one my mom has made since I was a kid, and we never have any left.
- 1⁄4 lb butter (1 stick)
- 1 large onion, chopped
- 1⁄4 cup green pepper, chopped
- 2 eggs, slightly beaten
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, including liquid
- 1 box Jiffy corn muffin mix
- 1⁄2 teaspoon salt
- 1⁄2 pint sour cream
- 4 ounces cheddar cheese, grated
- Preheat oven to 400 degrees.
- Saute onion and green pepper in butter.
- Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
- Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.
Made this for Thanksgiving. Everyone loved it. I doubled the recipe with no problems using 9X13X2. I followed recipe exactly except I had some extra red pepper that I threw in too. Thanks for posting this.
11/06: We forgot all about it in the oven, didn't put it in the right size pan, the top was burnt and it was still delicious. --Update 12/09 Still making this one for holiday get togethers. I'm always asked to bring that "Corn Casserole". Yummy!
This recipe is wonderful! I modified the original a bit. I used red pepper in lieu of green, omitted the onion and I used another vegetarian-friendly brand of cornbread mix (Jiffy has lard in it). Also, I subbed low-fat sour cream and cheese. Simply outstanding dish! Thank you!