Sunday, November 20, 2011

Easy Corn Casserole for Thanksgiving

We are starting off our Thanksgiving Holiday early. Our family has invited over 16 friends to celebrate Thanksgiving tonight. My husband and I make the turkey, stuffing, green bean casserole and corn casserole. Everyone else is bringing a treat along. I guess I need to dig in the closet and find some elastic pants! I can't wait. I found this recipe for corn casserole years ago, and it has been a staple in our house ever since. It is easy and delicious...I know you have heard me say that before. I don't cook much that does not fall in those categories!


1 can kernel corn (drained)
1 can cream corn
1 cup sour cream
1 box corn muffin mix
1/2 stick melted butter
Shredded cheese


1. Preheat oven to 350 degrees.
2. Mix above ingredients minus the cheese.
3.  Bake at 350 for 40 min.
4. Top with cheese. Bake 5 min more to melt cheese.
5. Enjoy!

The recipe is for a 9x9 size casserole. I made a double batch in the one pictured. I also like to add green chiles to spice it up a bit.


  1. This is awesome! Just what I'm looking for. I do have a question though if you can mail me, I live in South Africa and not sure you can get 'corn muffin mix' here. Would maybe a scone mix do? And what is the weight of the corn muffin mix in a box. THanks!

  2. Looks Awesome Does this bake up firm like cornbread or soft like spoonbread?


    Monica Williams

  3. It is softer then cornbread but firm. I am not sure what spoonbread is. You can spoon it out or use a spatula.

  4. Just to let you know this was a HUGE hit with the family today. They ate all of it. I replaced the corn muffin mix with savoury muffin mix (240g). Definately making it very soon again.


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