Corn Casserole - perfect for a Thanksgiving side dish
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6
  • 1 8.5 ounce package cornbread mix (I used Jiffy)
  • 1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
  • 1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
  • 1 15 ounce can creamed style corn (do not drain)
  • 1 15 ounce can corn (drained)
  • 2 eggs, beaten (or 3 egg whites for the healthier version)
  • ⅛ teaspoon pepper
  • ¼ teaspoon salt
Other optional ingredients
  • chopped jalapeño
  • cheddar cheese
  • green pepper and onion
  1. Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan.
  2. In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
  3. Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it. It may take an additional 15 minutes if you double the recipe - it all depends on your oven.
Recipe can be doubled - bake in a buttered 9x13 inch pan. Recipe can be made 1-2 days ahead - bake, cool completely then cover tightly and put in refrigerator. To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes, may take a little longer depending on how hot your oven gets. You can add other ingredients like jalapeño, cheddar cheese or green pepper to spice up the recipe - although these would be great additions, my family enjoys it best without them!
Recipe by Stuck On Sweet at