The first time I had corn casserole, we were living in the land of corn: Nebraska. We were in Omaha for graduate school and for Thanksgiving we gathered at a church with a large group of families who were also in graduate school and away from their families. It is a great memory. I loved the time and the holidays we spent there with our little family. Our neighbors and friends were our family and we grew so close to them. I look back to those years and miss almost everything about them. Ok, maybe not the school part, but everything else. A friend brought this casserole to our Thanksgiving feast and it was a hit. It is nice to have a vegetable served in a different way than usual, it keeps meals interesting. Corn casserole has a nice crust to the top and is soft and creamy on the inside. This can easily be doubled for a crowd. Your family will love it!
Just 5 ingredients are all you need to make this simple side dish.
In a large bowl, empty the box of Jiffy corn muffin mix.
Next, add the kernel corn, cream corn, sour cream, sugar and melted butter.
Mix well and pour into 8×8 pan that has been sprayed with cooking spray.
This corn casserole comes out piping hot and creamy.
Here you can see the finished product, with the lovely crust that forms on top.