The first time my Aunt Rema brought Sweet Corn Casserole 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!
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. I buy extra storage containers around the holidays so I can divvy up all the dishes for the kids to take home. Even though they’re out on their own, I still make a mountain of food because who doesn’t love Mom’s leftovers?
Sweet Corn Casserole
This side dish is always on the menu at Christmas and Easter. It goes great with this Deliciously Succulent & Tender Holiday Ham. But really any entree like pork chops or smoked beef brisket. Furthermore, it’s easy enough to make a single batch for an easy weeknight treat!
Created by Melissa Woolard | Culinary Craftiness
- 2 boxes Jiffy Corn Muffin Mix
- 2 cans whole kernel sweet corn, 1 drained
- 2 cans cream style corn
- 2 sticks melted butter or margarine
- 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 10x15 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.
This recipe can be cut in half.
Another favorite casserole that’s a must-have alongside this Sweet Corn Casserole is The Best Cheesy Hashbrown Potato Casserole. My step-momma introduced us to it and OH.MY.WORD. The best! I really wanted to slink down to the floor behind the peninsula in their kitchen (before it was remodeled many years ago) and hide with the entire baking dish! Just give me a big spoon. LOL It’s that good!