Easy Corn Casserole Recipe

This corn casserole recipe is literally as easy as pie. You can shut your eyes and put it together in a jiffy (or with a jiffy)!

As I’m writing this, the holidays are almost upon us and corn casserole is a great dish to include on your menu for Thanksgiving, Christmas or a dinner party.

Corn casserole makes an excellent side dish and is certainly a crowd pleaser! You can prep the mixture and store it in the fridge until you need to bake it.

• 1 can whole kernel corn (drained)
• 1 can creamed corn
• 1 cup sour cream
• 1 cup sharp cheddar cheese (preferably grated off the block)
• 3-4 tbsp. butter (melted)
• 1 box Jiffy corn muffin mix

1. Preheat oven to 400℉.
2. Grease pan and set aside. Half of my crowd likes their corn casserole baked thin and the other half likes it thicker, so keep that in mind when spooning your corn casserole in the pan later.
3. In a large mixing bowl, combine drained corn, creamed corn, sour cream, cheese, melted butter and jiffy corn muffin mix.
4. Spoon your mixture in the greased pan to your desired thickness and bake for 40-50 minutes uncovered.
5. I like to broil mine for a few minutes in the end. I broil it a minute at a time and watch it carefully to avoid it burning.