Best Corn Casserole Recipes

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

JIFFY CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F.
• In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
• Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
• Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!

BEST CORN CASSEROLE

Steps:

• Melt butter or margarine in large pan.
• Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
• Stir until well blended.
• Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
• Bake at 350 for 40 minutes.

JIFFY CORN CASSEROLE

Steps:

• Preheat your oven to 350°F.
• Grease a 2-quart lidded casserole dish with butter.
• Combine all of the ingredients until they are completely combined. Spoon into the greased casserole dish.
• Bake in the preheated oven for 55-65 minutes until the center of the casserole is firm and the temperature reaches at least 165 °F to ensure that the raw eggs are cooked safely. The casserole will still be jiggly, this is not a firm sliceable dish.
• Remove and serve. This does not slice, this is spooned onto plates like a casserole.

EASY JIFFY CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350F. Cpat a 9×9 baking dish with nonstick spray and set aside.
• In a large bowl combine sour cream, half the melted butter, creamed corn, Mexicorn, dry corn bread mix, and grated cheddar cheese.
• Pour mixture into prepared pan. Sprinkle crushed crackers on top and drizzle the remaining butter onto the crackers.
• Bake for 40-45 minutes until center is set and edges are lightly golden.
• Serve warm or at room temperature.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 dish with nonstick spray.
• In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
• Pour into prepared dish and bake for 45 minutes or until golden brown.
• Remove from the oven and let stand for 5 minutes before serving.

THE BEST PAULA DEEN'S CORN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Melt butter.
• Stir cans of corn, melted butter, and sour cream together. Make sure you drain your can of whole kernel corn. Do not drain the creamed corn.
• Combine Jiffy Mix and other ingredients except for cheddar cheese in a large mixing bowl.
• Pour mixed ingredients into a 10-inch cast-iron skillet, a 9×13-inch casserole dish, 11×7-inch casserole dish, or a 9×9 baking dish.
• Cover and bake for 20 minutes.
• After 20 minutes, remove the lid and bake for an additional 20-25 minutes or until the casserole's top is golden brown.
• Remove from oven and top the casserole with your shredded cheddar cheese.
• Return the casserole dish to the oven and cook until cheese is fully melted, about five minutes.