Corn Casserole

Thanksgiving is almost here.  This holiday meal can be a large production for some families, so why not make something simple.  This side dish will stand out among all the rich and complex flavors at your table.  It’s been a staple at our Thanksgiving for the last 15 years and the kids love it. 

Cooking Time:  1 Hour
Prep Time:  15 Minutes
Yield:  12-16 Servings

1 (8.5 oz.) box of Jiffy corn muffin mix
1 (15 ¼ oz.) can – fresh cut whole kernel corn, drained
1 (14 ¾ oz.) can – sweet corn cream style
1 (16 oz.) container of sour cream (regular or light may be used)
1 (4 oz.) stick of salted butter – melted
3 eggs – beaten
9×13 casserole dish, greased (cooking spray or butter)


Preheat oven to 350°.  Combine all ingredients in large bowl. Mix well.  Pour mixture into greased casserole dish.  Cook at 350° for 1 hour.  Let cool for 15 minutes before cutting and serving.  Tastes awesome the next day.  Can warm individual pieces right in microwave.