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



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!

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