Grandma’s Creamed Corn Casserole – Perfect For Those Holiday Meals

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! So, just remember, if you plan on dining with us for the holidays this season you’ll be getting a hefty helping of this fabulous corn casserole on your plate 🙂

I can’t wait to make this!

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

8 oz. sliced mushrooms

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.

Add all other ingredients and stir.

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.