Susan Drees’ Corn Casserole recipe took third place in our “Sure Thing” Potluck Recipe Contest. “This is the one casserole I always serve at potlucks and Thanksgiving,” she explains. It’s easy to cook, delicious, and reheats beautifully.” You can now try it for yourself!
INGREDIENTS
1 (15.25 oz) can drained corn
1 can cream-style corn (14.75 oz)
1 (8-ounce) package Jiffy corn muffin batter
1 cup sour cream (light or regular)
6 tablespoons melted salted butter
1 to 1 1/2 cups shredded sharp cheddar
Making Corn Casserole
Preheat the oven to 350 degrees Fahrenheit.
Grease a 2-quart casserole dish with cooking spray.
Combine corn, cream-style corn, corn muffin mix, sour cream, and melted butter in a large mixing dish. Mix in the cheese. Place in a casserole dish.
1 hour and 10 minutes, or until center is set and toothpick inserted into center comes out clean.
Allow to stand for 5 minutes before serving.
