Summer Bounty Corn Casserole

This is one of my husband’s all-time favorite side dishes, and I most definitely agree with him.  The first time we made this was for our Thanksgiving dinner in 2008.  This recipe is extremely easy and extremely delicious.  It is a family recipe from my aunt Jolene.  I suggest pairing this with any meat such as pork tenderloin, steak, or chicken.   Enjoy!

All the ingredients you need:  butter, jiffy cornbread mix, cheddar cheese, sour cream, whole kernel corn, cream-style corn.

Add corn and cream-style corn to melted butter in a large bowl. Add Jiffy Cornbread mix and sour cream.

Add 1/2 cup cheese and stir until mixture is combined.  Pour into a greased 9 x 13 inch baking pan.

Sprinkle with remaining (1/2 cup) of cheese.

Bake for 30-35 minutes at 350 degrees, or until lightly browned and a toothpick comes out clean.

Summer Bounty Corn Casserole
1 stick butter, melted
1 can whole kernel corn, drained
1 can cream-style corn
1 (8.5 oz) box Jiffy Cornbread Mix
1 (8 oz) sour cream
1 cup grated Cheddar cheese, reserve 1/2 cup of cheese to sprinkle on top

1.  Preheat oven to 350 degrees.
2.  Combine all ingredients in a large bowl.
3.  Pour into a greased 9 x 13 inch (or smaller) baking dish.
4.  Bake for 30-35 minutes or until golden on top and toothpick comes out clean.

Yield:  6 servings
Recipe from: Aunt Jolene

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