Creamed Corn Casserole

This is my grandmother's recipe that she handed down, it is so good!!!! I love corn in anything, and this has been a favorite, it's real comfort food. This is very moist and keeps, and reheats well. Show more

Ready In: 1 hr 5 mins

Serves: 8


  • 1  can whole corn, drained
  • 1  can  creamed corn
  • 1 (8 ounce) carton sour cream
  • 1  package  Jiffy cornbread mix
  • 12 cup butter, melted
  • 2  eggs, beaten


  1. Mix all ingredients in a buttered 8" square baking pan (glass pans work best).
  2. Stir until all ingredients are mixed well.
  3. Bake 1 hour at 350 degrees F, or 15-18 munites in a microwave on full power.
  4. Refrigerate leftovers.
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Most Helpful Review

I made this recipe for Christmas dinner. I didn't have Jiffy mix so I made it completely from scratch using 2/3 cup flour, 1/2 cup cornmeal, 3 Tbsp sugar, 1 Tbsp baking powder, and 1/4 tsp salt. I only had frozen corn so I used two cups cooked and drained and an additional 2 cups blended with ½ cup milk. Turned out great- Excellent recipe! See all activity

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