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    Corn Casserole Recipe

    Corn Casserole Recipe

    I always remember eating plain buttered corn during Thanksgiving dinner with my family growing up. As I prepared to cook my first big meal on my own, I wanted to try a new corn recipe. After scouring my favorite home and cooking magazines, I found a recipe for corn casserole that sounded quite tasty. I have since adapted the recipe to make a delicious corn casserole for the holidays that my family loves!

    Ingredients

    • Corn Casserole1 15-ounce can of whole kernel corn
    • 1 14.75-ounce can of creamed corn
    • 1 8-ounce package of corn muffin mix
    • 1 cup of plain Greek yogurt or sour cream
    • 1/2 cup of butter
    • 2 cups of shredded cheddar cheese

    Directions

    1. Preheat the oven to 350º.
    2. Drain the whole kernel corn.
    3. Melt the butter.
    4. Combine the corn, creamed corn, corn muffin mix, plain Greek yogurt, and melted butter in a large bowl.
    5. Pour the corn mixture into a greased 9×13 glass baking dish.
    6. Bake for 45 minutes or until golden brown.
    7. Sprinkle the cheddar cheese over the top.
    8. Bake for another 7 minutes or until the cheese melts.
    9. Let stand for at least 5 minutes before serving.
    10. Serve warm.
    11. Refrigerate any uneaten corn casserole.

    Melted Butter Corn

    Adding the Creamed Corn Adding the Corn Muffin Mix

    Adding the Sour Cream Stirring the Corn Casserole

    Unbaked Corn Casserole Baked Corn Casserole

    Image Credits

    Corn Casserole Recipe © 2013 Heather Johnson
    Melted Butter © 2012 Heather Johnson
    Adding the Corn © 2012 Heather Johnson
    Adding the Creamed Corn © 2012 Heather Johnson
    Adding the Corn Muffin Mix © 2012 Heather Johnson
    Adding the Sour Cream © 2012 Heather Johnson
    Stirring the Corn Casserole © 2012 Heather Johnson
    Unbaked Corn Casserole © 2012 Heather Johnson
    Baked Corn Casserole © 2013 Heather Johnson
    Corn Casserole © 2013 Heather Johnson

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