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

This is such an great and easy recipe! We make it every Thanksgiving - we usually end up doubling it and putting it in a 13x9 pan, because every one loves it so much! It also goes great with ham. It's only slightly sweet, and REALLY corny - plus it reheats great for leftovers.

Ingredients Nutrition


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
  3. In a large bowl, mix the butter, sour cream, and egg.
  4. Stir in the cans of corn and the muffin mix.
  5. Pour the mixture into the pan and bake for one hour.
  6. If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
  7. The mixture will brown only slightly, but it should be set in the middle and slightly puffed.


Most Helpful

I melt the butter and make a double recipe into corn muffins. You have to reduce the baking time to about 35 min, and keep a close eye on the progress.

i95toa1a December 24, 2006

WOW! I brought this in to work for a potluck and eveyone loved it. I chose not to use the cheese and it turned out perfect. This recipe is definetely a keeper. Thank you for sharing.

kitkat0710 August 07, 2009

I forgot to review this! I made this for Christmas dinner. It's so simple to throw together! I did use cheese and I added it to the mix instead of adding it after 45 minutes. I also added some additional cheese to the top close to the end of the baking time. I'll make this again for sure! Thank you for posting this recipe!

Chicagopm January 10, 2009

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