Tuesday, December 11, 2012

Corn Casserole

I had Thanksgiving with a friend many, many moons ago and she served this dish.
Quite comical, she had not read all the way thru the oh-so-easy directions and made this is a smaller, round casserole dish. It took forever to cook and ended up looking like a souffle gone mad!! Luckily, none of this changed the flavor.

When I moved back to MA, I made this for my first (back at home) family Thanksgiving. Everyone went nuts! I had to double the recipe the next year.

I tried looking on the Jiffy website, because I assume that is where the recipe came from, but it wasn't too user friendly.
So...no hyperlink for them! :)

Corn Casserole

1 Can whole corn (drained)
1 Can creamed corn
2 Eggs (beaten)
1 Box corn muffin mix (I use Jiffy)
1 Stick butter (melted)
1 Cup sour cream
1 Onion (diced)

  1. Preheat oven to 350
  2. Combine all ingredients
  3. Pour into greased 9 x 13 pan
  4. Cook for 30-45 minutes

Add ins:
Cheddar Cheese

Print me

Can you believe I forgot to put the eggs in this picture! Hello blonde me!
I was going to take a separate picture of eggs and add it, but it just didn't do the same thing. By the time I realized, all the ingredients had been used and I was not going to dig in the trash to get the containers.
I am sure, you, my faithful reader, can use your imagination to put the lonely eggs into this picture!

This recipe was shared with: Let's Dish Recipes and Tumbleweed Contessa



  1. This is awesome. Thanks for linking to Saturday Dishes. Drop by next week with a pie. You will be a feature.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  2. I only use 1/3 cup of Jiffy corn bread mix. Comes out a lot better.

  3. This is the BEST! My Grandma gave me this recipe 40 years ago ... always used Jiffy ... sometimes don't use onion, Just depends on what I'm serving it with ... I always serve as a side on Thanksgiving or Christmas, w/o the onion, there are usually enough different seasoned dishes.