Skip to main content
Epicurious
Cookbooks

Corn Casserole

Recipe information

  • Yield

    serves 6-8

Ingredients

One 15 1/4-ounce can whole kernel corn, drained
One 14 3/4-ounce can cream-style corn
One 8-ounce package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) melted butter

Preparation

  1. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Paula Deen's Kitchen Classics
TagsCasseroleCornVegetableSour CreamDairySideDinnerVegetarianNut Free5 Ingredients or FewerEasyOven BakeCookbooks
Read More
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.