This easy corn casserole made with a cornbread mix, corn, sour cream, melted butter, and topped with cheese is one you’ll be making over and over again. If you’re a beginner in the kitchen, this recipe is for you!
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I’ve had this Corn Casserole in my arsenal of recipes for so long I can’t remember where I got it. If you’re reading this and are saying to yourself, “I gave her that recipe!” please forgive me. Let me know ’cause I want to thank you. It’s the best, and I haven’t met anyone who doesn’t like it.
It’s a smart thing to keep these ingredients in your kitchen. They can quickly become this delicious side dish when the need arises. My daughter-in-law Amy has helped grow this casseroles popularity by sharing it often. She is the designated corn casserole maker every Thanksgiving, and we love her for it, amongst other things.
The word around town lately is that it’s Amy’s Corn Casserole. I’ve heard, “Mama made Amy’s Corn Casserole last night, and gosh it was so good,” and have gotten texts asking for Amy’s Corn Casserole. So for her diligent work, this dish has been named after her. Good job Amy!
Mix , Pour, And Bake
There is not much thinking involved when you prepare this casserole. All you do is open the containers of the ingredients and pretty much just throw them together in a bowl, stir, and pour into a baking dish.
Then, after it’s baked for a little while, top it with cheese, bake some more and it’s ready.
Changing It Up A Bit
Even though it’s delicious as is I tried adding a small can of green chilies and used pepper jack cheese instead of cheddar. Ooh, it’s so good!
The pepper jack cheese browned darker than the cheddar as you can see, but didn’t hurt the casserole in any way.
It may have even made it more appetizing to the eye and oh, the aroma! (Still working on those scratch and sniff photos, Bruce!)Print
An easy side dish that starts with a box of cornbread mix then some sour cream, butter, corn, and cheese. It’s so moist and delicious you’ll be making it over and over again.
- 1 8.5-ounce box cornbread mix
- 1 15.25-ounces can whole kernel corn, drained
- 1 15.25-ounces can cream-style corn, undrained
- 1/2 cup salted butter, melted
- 1 cup sour cream
- 2 cup cheddar cheese, grated
- Preheat oven to 350 degrees.
- Grease a 9 x 13 casserole dish.
- Mix cornbread mix, corn, butter, and sour cream together in a large bowl.
- Pour into prepared casserole dish and bake for 15 minutes.
- Remove from oven and sprinkle cheese on top of corn casserole.
- Return to oven and bake for 30-35 minutes.
- Serve warm and keep leftovers in the refrigerator up to 3 days.
- Freeze in casserole dish before baking and defdrost before baking in the oven.
- For a delicious change add a small can of green chilies and top the casserole with pepper jack cheese instead of cheddar; you may need to increase cooking time by 5 minutes because of the added moisture from the green chilies.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
Keywords: Corn Casserole
This dish is creamy and moist on the inside, cheesy and crisp on the outside, what else can I say? Yummy, that’s it! You’ve got to try it for yourself and share it with a friend.
Let me know how it turns out and if you change it up or have your own delicious corn casserole recipe you’d like to share. I love hearing from you!
” We are all faced with a series of great opportunities brilliantly
disguizedas impossible situations.”