Corn Casserole
NeedTaste |This recipe was given to me from a friend at our local church who would always bring it to holiday gatherings and potlucks. I give her the credit for this yummy side dish. My kids insist on having this every Thanksgiving & Christmas as one of our traditional side dishes.. This was a very good sweet and savory corn casserole It doesn't have the usual texture of corn souffle, but rather a moist cornbread texture. It's a very satisfying, rib-sticking side dish. The cheese on the inside and used for the topping really make this Southern-style dish. We see it being served for a holiday dinner with baked ham or just any weekday with something as simple as burgers or barbecued ribs.
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Rated 4/5 based on 157 Reviews
INGREDIENTS :
1 can(s) creamed corn
undrained 14.75 oz
1 can(s) corn
drained 15.25 oz.
1 box(es) Jiffy cornbread mix (8.5 oz) or use the below substitution
2 large eggs
1 stick(s) butter
melted
3 cup(s) shredded cheddar cheese
1 cup(s) sour cream
COPYCAT JIFFY MIX
2/3 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1 tablespoon(s) baking powder
3 tablespoon(s) sugar
1/2 cup(s) cornmeal
undrained 14.75 oz
1 can(s) corn
drained 15.25 oz.
1 box(es) Jiffy cornbread mix (8.5 oz) or use the below substitution
2 large eggs
1 stick(s) butter
melted
3 cup(s) shredded cheddar cheese
1 cup(s) sour cream
COPYCAT JIFFY MIX
2/3 cup(s) all-purpose flour
1/4 teaspoon(s) salt
1 tablespoon(s) baking powder
3 tablespoon(s) sugar
1/2 cup(s) cornmeal
INSTRUCTIONS :
Preheat oven to 350 F. To make corn casserole combine all the ingredients in a bowl except for half of the cheese. rease a 13x9 baking dish. our corn casserole into the baking dish. ake at 350 F until center is set and casserole is slightly golden about 35-40 minutes. prinkle with remaining cheese. ake for an additional 5-10 minutes. hen enjoy your corn casserole