1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1 cup cornbread mix
1 cup shredded cheddar cheese
1/2 cup chopped green onions (optional)
Salt and pepper to taste


Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, and melted butter. Mix well.
Add the cornbread mix and shredded cheddar cheese to the bowl. Stir until all the ingredients are combined.
If desired, fold in the chopped green onions. These add a nice flavor and color to the casserole.
Season with salt and pepper to taste. Be cautious with the salt as the canned corn and cheese can be salty.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving.

This Corn Casserole is a delightful side dish, perfect for holiday gatherings or any time you’re craving a comforting and slightly sweet corn dish. Enjoy!

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