Corn Casserole


June is the month to enjoy the finest sweet corn of all time—in honor of the Louisiana Corn Festival, scheduled for the 14th, 15th and 16th of June in Bunkie. After treating your family to wonderful fresh hot corn on the cob as often as they like, you might try some other tasty dishes using corn. One such dish is Corn Casserole, made from fresh boiled corn cut from the cob. Try this version of the dish, which is a very tasty way to use corn, though drained, canned whole kernel corn may also be used.



1 (15 1/4 Ounce) Can Whole Kernel Corn, Drained

1 (14 3/4 Ounce) Can Cream-Style Corn

1 (8 Ounce) Package Corn Muffin Mix (Such As Jiffy)

1 Cup Sour Cream

1 Tbl Melted Butter

1 to 1 1/2 Cups Shredded Cheddar Cheese


Preheat oven to 350 degrees. Grease a 9 x 13 inch casserole dish. Set aside. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter.  Pour into greased 9 x 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with shredded cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes, and then serve warm.


Note: this dish may be topped with crispies along with the cheese: crushed French-fried onion rings (just a bit) or crushed, buttered corn-flake crumbs. This dish is good served with barbequed meats, beef patties, wieners or chicken.