This is the best cream corn casserole recipe! It’s so good that we not only make it for sure during Easter, Thanksgiving and Christmas, but serve it year round! Ok so really it was my sister in law who made it first many years ago, and Thanksgiving just isn’t complete without it so I thought I’d share it with you too. Ok so seriously this has become my favorite side dish. It feeds way more than the 5 of us but leftovers the next day are incredible too!
It’s a great leftover ham side dish too or dice it up and throw it right into this corn casserole for a hearty meal too. Mix all the ingredients above together except 1/4 cup of the cheese and the butter (make sure you drain the 3 cans of corn before emptying in). If you want a smaller batch for dinner just cut everything in half when making this creamed corn casserole.
The above is good during Easter, Thanksgiving, or Christmas time though with a group of 6-10 people. It’s one of our favorite quick and easy casseroles. (affiliate links present, originally published 12/13)
Here is everything you need to make this cream corn casserole recipe
- Corn muffin mix – If you aren’t familiar with the cornbread mix I used you can find the Jiffy corn muffin mix I used here. If you cannot find that you could try using another cornbread mix that only requires you to add egg and milk and use 8.5 oz. of that, but you should be able to order it using the link
- Milk
- Ritz crackers
- Cheese – we like sharp cheddar
- Butter
- Cream corn
- Corn
- Eggs
Ingredients
- 2 eggs
- 1 cup cheddar cheese
- 1 row Ritz crackers
- 3 cans corn 15 oz. can, drained
- 1 can cream corn 15 oz. size
- 1/4 cup butter
- 1 box Jiffy corn muffin mix
- 1/2 cup milk
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