Ingredients:
1 (15.25 oz) can of corn, drained
1 (14.75 oz) can of cream-style corn
1 (8 oz) package of Jiffy corn muffin mix
1 cup of sour cream (light version optional)
6 tablespoons of melted salted butter
1 to 1 1/2 cups of shredded sharp cheddar cheese
Instructions:
Oven Preheat: Set your oven to 350°F (175°C).
Dish Prep: Generously grease a 2-quart casserole dish.
Combine Ingredients: In a large bowl, thoroughly mix both types of corn, corn muffin mix, sour cream, and melted butter until well combined; then gently fold in the shredded cheese.
Assemble in Dish: Transfer the mixture into the greased casserole dish, smoothing it evenly.
Baking: Bake the casserole uncovered for approximately 70 minutes, until it sets in the middle and a toothpick comes out clean.
Serving: Allow the casserole to rest for 5 minutes after baking before serving to maintain its shape when cut.
Susan’s Corn Casserole stands out not only for its accolades but also for the rich, comforting flavor and velvety texture it brings to the table, all achieved with minimal effort. It remains a foolproof choice for a gratifying and crowd-pleasing side dish.