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Corn Casserole


  • 1 can 15 oz. whole corn, drained
  • 1 can cream style corn
  • 1 8 oz. pkg. of corn muffin mix
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 1 1/2 cups shredded Cheddar cheese


  1. Heat oven to 350 degrees.
  2. In large bowl, dump the corn, cream style corn, muffin mix, sour cream, and butter. Stir together. Scrap into a sprayed 9x14 dish and bake for 45 minutes, or until golden.
  3. Pull out of the oven and sprinkle the cheese all over.
  4. Return to oven for an additional 5 to 10 minutes, or until all the cheese melts.
  5. Serve warm.

Recipe Notes

I added a tsp. of garlic salt and 1/4 tsp. of pepper to my casserole, for a little extra flavor. There are lots of optional additions or toppings (Season-All, Tabasco, Hot Sauce, and so on...but, totally optional. The original recipe doesn't call for them.)