Today I I want to share my favorite Corn Casserole. My daughter is a corn lover so we are always up for different ways to prepare corn. In my opinion this dish is part of the comfort food category and one of the best southern sides around. I have friend who makes an awesome corn casserole with onions, jalapenos and mexican cornbread.
It tends to be a bit to spicy for my kiddos. This is the recipe I prepare in our house and it's always a hit. I am sure this has been around for a while and it's nothing new, but it sure is yummy and definitely worth mentioning.
Start by preheating the oven to 350 degrees. In a large bowl, stir together both cans of corn, corn muffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. (I used a 8 by 8 inch) It's really your preference on dish size. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Bake an additional 5-10 minutes. You can also add the cheese to the batter it's really you own preference.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 - egg, beaten
1 to 1 1/2 cups shredded Cheddar, optional
Preheat oven to 350 degrees. In a large bowl, stir together both of corn, corn muffin mix, egg, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese is using.
Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Cook's Notes: You can also separate the cheese and add half to the batter and the remaining half on top or add all of the cheese into the batter. It's your preference.