Sweet Corn Casserole – The first time my Aunt Rema brought this dish to a family gathering, I had to force myself to quit going back for one more spoonful. 😛 The addition of a little sugar makes it almost dessert-like and oh so addictive! Trust me, you’ll love it!
It’s the perfect side for so many entrées, especially baked ham or soup beans. You can cut this recipe in half, but you’re going to want leftovers! This is one of those casseroles that tastes even better the second day re-heated.
Sweet Corn Casserole
- 2 boxes Jiffy Corn Muffin Mix
- 2 cans whole kernel sweet corn, 1 drained
- 2 cans cream style corn
- 2 sticks melted butter
- 1 – 16 oz. container sour cream
- 2 eggs, lightly beaten
- 1/2 cup sugar or less, depending on how sweet you want it
Preheat oven to 350°F.
In a large bowl, dump in everything and mix with a wire whisk until well blended. It’s going to be very soupy.
Pour into a 10×15 baking dish and bake for 1 hour or until center is set and the top is a nice golden brown.
Cut into the middle with a knife or spoon to make sure it’s set like a cake, but not too dry.
Note: You can cut this recipe in half.
Happy eating! 😊