Corn Casserole

corn casserole 1

Do you know what’s really good? Baked corn covered in several types of cheese and melted butter. Not something I could cook everyday. I normally make this dish once a year on Thanksgiving. But, I decided to make this today for the kids to eat with lunch. Fortunately for me they didn’t want to eat anything but this! They made a meal out of it and this will most likely be the only time I bake this for 2014. I just don’t think you should eat food like this consistently but definitely devour it on occasion.


  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package of Jiffy cornbread mix
  • 1 cup sour cream
  • 1/2 teaspoon black pepper
  • 1/2 cup (1 stick) butter, melted
  • 1 cup shredded Mexican cheese


In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, black pepper, butter &  1/2 cup of cheese.  Pour into a greased casserole.  Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with remaining cheese and return to oven for another 5 minutes until cheese is melted.

Optional: to give this a kick of spice add chopped jalapenos  and/or red pepper flakes and/or a dash of hot sauce in the mix.


Thank you for reading my blog and allow me to share my food journal with you. If you want peace of mind stop fighting with your thoughts. Peace comes from within. 

1 Comment

  1. Mostly Cloudy
    May 2, 2014

    I’ve never had a corn casserole before, but from the recipe it definitely sounds like comfort food.

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