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a better corn casserole

(1 rating)
roaming avatar
Recipe by
Sasha Kamen
@roaming
Dallas, TX

I've had this recipe since I worked in the Sales and Catering Department of a swank hotel in Dallas in the 1980s. The proportions are different from the standard recipe for corn casserole that you see nowadays, and is less sweet. When I make it for a potluck, everyone raves, so I guess that's a pretty good recommendation.

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 45 Min
method Bake

Ingredients For a better corn casserole

  • 1
    8.5-oz. can whole kernel corn, undrained
  • 1
    8.5-oz. can creamed style corn
  • 1
    8-oz. carton sour cream
  • 1
    stick butter, melted
  • 1
    7.5 oz. box 'martha white' corn muffin mix

How To Make a better corn casserole

  • 1
    Preheat oven to 350 degrees.
  • 2
    Stir all ingredients together in a mixing bowl.
  • 3
    Pour into a lightly greased 8"x8" square baking dish.
  • 4
    Bake 40-45 minutes until golden brown and a wooden toothpick inserted in the center comes out clean. Casserole will be slightly cracked at the sides.
  • 5
    NOTE: Good news! Low-fat margarine, such as I Can't Believe It's Not Butter, and low-fat sour cream may be substituted without altering the deliciousness of this dish.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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