Ingredients:

 

1 (15.25 oz) can corn, drained

1 (14.75 oz) can cream-style corn

1 (8 oz) package Jiffy corn muffin mix

1 cup sour cream (light version is optional)

6 tablespoons salted butter, melted

1 to 1 1/2 cups shredded sharp cheddar cheese

Instructions:

 

Preheat the Oven: Set your oven to 350°F.

 

Prepare the Dish: Generously grease a 2-quart casserole dish to prevent sticking.

 

Mix Ingredients: In a large bowl, combine the drained corn, cream-style corn, corn muffin mix, sour cream, and melted butter. After achieving a uniform mixture, stir in the shredded cheddar cheese.

 

Transfer to Dish: Pour your mixture into the prepared casserole dish, spreading it evenly.

 

Bake: Without a cover, bake the casserole for 1 hour and 10 minutes, or until the center sets and a toothpick inserted into it comes out clean.

 

Rest and Serve: Allow the casserole to stand for 5 minutes before serving, ensuring it maintains its structure when sliced.

 

Susan’s Corn Casserole is not just a surefire hit because of the award, but also due to its rich flavor and satisfying texture. It’s a hassle-free recipe that lets you enjoy your gatherings with a guaranteed delightful dish on the table!