The Best Corn Casserole

Clarity148's Note:

This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck).

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 16

• ½ cup butter (softened)
• 1 egg
• 8 ounces sour cream
• 8 ½ ounces Jiffy corn muffin mix
• 15 ¼ ounces whole kernel corn , drained of liquid (1 can)
• 14 ¾ ounces creamed corn (1 can)
• 3 tablespoons sugar (or sugar substitute)

Directions:

1. Mix all the ingredients together well.
2. Pour mixture into a lightly greased 13x9 pan and bake in a 400° oven for 30-35 minutes. The casserole may come out a little "jiggly"; that’s okay, it will stiffen as cools. If you want to serve it warm, let it settle for about 15 minutes before serving.

Reviews

[Chef Binkie]

This is so simple to throw together. It is always gone... no leftovers. I make it for all the holidays and it goes with everything. Tasty way to serve corn. I always add a 2nd can of whole corn kernels, to it, so there is a little extra. I find that I need to bake it about 50 min. at 375.

[TreeSquirrel]

I enjoyed this casserole! It was very moist --a little too moist for my taste. I added seasoning salt to my mix for added flavor. Next time, I'd like to add an extra can of corn (minus water), cut back the sour cream, add some chopped red pepper, and onions to see if the texture improves. This is a wonderful basic recipe. Thank you so much for posting.

[Maxton's Mom]

This came out perfect! If you have ever tried the Corn tomalito side dish at Chevy's restaurants, this came out just like that.