Corn casserole is one of my favorite side dishes and this recipe couldn’t be easier to make. I keep these ingredients in my pantry to use when I quick, easy, and amazingly delicious side. Having a Mexican Themed dinner surprise everyone with the Mexican Corn Cake twist to the recipe (see Mix it up below).
Ingredients
- BREAD:
- 1 can of whole kernel corn (14-16 oz)
- 1 can of cream corn (14-16 oz)
- 1 cup of sour cream
- 1 box of Jiffy Corn Muffin mix
- 1 stick of melted butter (1/2 cup)
Preparation
- Preheat oven to 350º
- Hand mix all of the ingredients together (don’t overmix).
- Place mixture into a greased an 8”x 8” casserole dish and bake for 45-50 minutes until the top turns a light golden-brown color. Double the recipe and use a 9"x12" pan
MIX IT UP:
- Chop up a jalapeño to add a little spice and color
- Top it with ½-1 cup shredded cheese to add more goodness
- Make it fluffier by adding 2 eggs
- Turn it into a Mexican Corn cake by adding ½ cup of sugar, two eggs and serve topped with vanilla ice cream
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