This recipe comes from my cousin, Jenn, who first brought it to Thanksgiving about 5 years ago. It’s been on our holiday table ever since.
I think this is another one of those Southern recipes that everyone has their own version of. I did some poking around onTasty Kitchen and on AllRecipes, and the number of recipes for basically the same dish is astounding. A lot of people call this corn pudding or corn souffle. We just call it corn casserole. Whatever you call it, it’s delicious.
Corn Casserole – 8-10 servings
1 box (8.5 oz) corn muffin/cornbread mix (Jiffy is the best)
1 can (15 oz) whole niblet corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
3/4 cup (1 1/2 sticks) melted butter
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Grease a 9×13 casserole dish (see note).
Mix together all ingredients except the cheese and pour into prepared dish. Bake for 40 minutes. Remove from oven and top with cheese. Return to oven and bake for 5-7 minutes or until cheese is melted. Serve to a crowd of people who don’t have a problem with unhealthy foods.
Note: We typically make this in a 9×13 inch dish, but it’s fairly thin. I think that you could make in a slightly smaller dish, such as an oval 3 quart dish or a 12×8 pan, and have a thicker casserole. Just watch your cooking time and adjust it as needed.