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