Corn is one of my favorite vegetables, and although I love it on it's own, this casserole just might be my absolute favorite way to enjoy it. I grew up having corn casserole at every Thanksgiving and Christmas meal and still look forward to it every single year. The texture is fluffy, the top gets the most beautiful golden color, and the taste of butter runs throughout. It simply doesn't get much better than that. You, and anyone else you serve this casserole to, will become fans of this easy recipe at first bite!
Things You'll Need
8.5 oz. box cornbread mix, (2)
- 2 cans corn (drained)
- 2 cans cream of corn (not drained)
8 oz. sour cream
- 1 cup melted salted butter, (2 sticks)
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Preheat your oven to 350 degrees. Combine all ingredients into a large bowl and fold together until well combined.
Pour the corn mixture into a greased casserole dish and spread evenly.
Cover the casserole with aluminum foil and bake for 30 minutes covered, and then remove the cover and bake for another 30 to 45 minutes uncovered until the center of the casserole is firm and the edges are golden.