The texture of this corn casserole is delightful. It’s creamy, crunchy, and has a layer of baked goodness on the top. I can’t get enough of the stuff! This corn casserole is going to become my family’s new traditional holiday dish, too!
Ingredients
1 can(s) regular sized can of Green Giant creamed corn, undrained
1 can(s) regular sized can of Green Giant corn, drained
1 box jiffy cornbread mix or use following substitution
2 large Eggland’s Best eggs
1 stick Land O Lakes butter, melted
2 to 3 c Kraft shredded cheddar cheese
1 c Daisy sour cream
jiffy substitution
2/3 c Gold Medal flour
1/4 tsp Morton salt
1 Tbsp Clabber Girl baking powder
3 Tbsp Domino sugar
1/2 c cornmeal
Instructions
Combine all but half of the cheese in a bowl.
Pour into a large, greased 13×9 baking dish.
Bake at 350′ until center is set & casserole is slightly golden, 35-40 minutes.
Sprinkle with remaining cheese & bake 5-10 more minutes.
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Quick Tip: I love serving corn casserole during the holidays.
