Tag Archives: cream corn

Easy Corn Casserole

It’s not often that you find a recipe that is wonderful comfort food, inexpensive, and easy to make–like this Easy Corn Casserole. Friends have told me about this recipe and I also did a search in the web comparing recipes, and most of them have these ingredients in common: a can of corn, a can of cream-style corn, corn muffin mix, butter, and sour cream. Most recipes call for anywhere from one to three eggs, but some don’t. Since this kind of casserole is so widely made, I guess you could call this a well-loved comfort food classic.

When I made mine, I decided to use two eggs, and it turned out really well. This is a creamy, full-of-corn casserole that has a delicious corn muffin-like crust on top. A perfect side dish for a big meal. If you’re looking for something to add to your Thanksgiving menu or any holiday meal, this would be a great dish to add! It makes a 9×9″ pan, or about 6-8 servings, but you can easily double it and bake it in a 9×13″ pan for a larger crowd.

EASY CORN CASSEROLE

Makes a 9×9″ pan, or 6-8 servings

  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (14.75-ounce) can cream style corn
  • 1 (8.5-ounce) box Corn Muffin Mix (I used Jiffy Corn Muffin Mix)
  • 1/2 cup (1 stick) butter, melted
  • 1 cup (8 ounces) sour cream, light sour cream, or plain Greek yogurt
  • 2 large eggs, lightly beaten (you can omit eggs for a denser casserole, or you can use 1, 2, or 3 eggs)

Preheat oven to 350˚F. Lightly grease an 9×9″ baking pan with butter or cooking spray; set aside.

In large bowl, combine the corn with the cornbread muffin mix, then add melted butter and sour cream. Add in the eggs, mixing everything well. Pour into prepared 9×9″ baking pan.

Bake at 350˚F for 45 minutes, or until casserole is set. Remove from oven and serve while hot or warm.

I’ve also seen some recipes that just use an 8-ounce can of corn and an 8-ounce can of cream corn, with 1 or 2 eggs and 1/4  or 1/2 cup butter. One even used plain Greek yogurt instead of sour cream. So, there are lots of variations on this recipe! Have you ever made corn casserole as a side dish for any of your meals?

Sharing at Happiness is HomemadeMeal Plan MondayWeekend PotluckFiesta Friday.

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Polly’s Corn Casserole-Pure Comfort Food

Photo by Lorinda Gray

Thanks to my friend Lorinda, I had the pleasure of tasting this delicious corn casserole when I was having lunch with her and some other gals at her home one day. We were all commenting on how wonderful this corn casserole was! Lorinda said it was a favorite recipe of hers which she received from her sister Polly. She said it was really easy to make, too. Well, of course we all wanted the recipe! Lorinda said I could share it with you, too, and took this great photo of it! By the way, Lorinda is a very talented award-winning photographer and has a blog of her own called Ragamuffin Photography. You’ll can visit her blog by clicking HERE…she has many wonderful photographs posted for you to enjoy viewing!

And now for the recipe…like most comfort food, it’s very rich. It’s very buttery, too, and has a yummy sweetness. It’s something you’ll really enjoy digging into on a chilly day or any day, for that matter!

POLLY’S CORN CASSEROLE

  • 1/2 cup (1 stick) butter
  • 1 (16-oz.) can whole kernel corn, drained
  • 1 (16-oz.) can cream style corn
  • 1 cup sour cream
  • 1 egg, beaten
  • 1 box Jiffy corn muffin mix

Melt butter in a 9×9″ casserole dish. Dump in both cans of corn, sour cream, and beaten egg, and stir. Then dump in the cornbread mix and stir well.

Bake at 350 degrees for about an hour or until lightly browned.

Then enjoy every delicious bite!

Linked to Tasty Tuesday, Show  and Tell.