Ingredients:
1 (15.25 oz) can corn, drained
1 (14.75 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream (light version is optional)
6 tablespoons salted butter, melted
1 to 1 1/2 cups shredded sharp cheddar cheese
Instructions:
Preheat the Oven: Set your oven to 350°F.
Prepare the Dish: Generously grease a 2-quart casserole dish to prevent sticking.
Mix Ingredients: In a large bowl, combine the drained corn, cream-style corn, corn muffin mix, sour cream, and melted butter. After achieving a uniform mixture, stir in the shredded cheddar cheese.
Transfer to Dish: Pour your mixture into the prepared casserole dish, spreading it evenly.
Bake: Without a cover, bake the casserole for 1 hour and 10 minutes, or until the center sets and a toothpick inserted into it comes out clean.
Rest and Serve: Allow the casserole to stand for 5 minutes before serving, ensuring it maintains its structure when sliced.
Susan’s Corn Casserole is not just a surefire hit because of the award, but also due to its rich flavor and satisfying texture. It’s a hassle-free recipe that lets you enjoy your gatherings with a guaranteed delightful dish on the table!
