Blessed Mama’s Corn Casserole

Blessed Mama's Corn Casserole

Blessed Mama’s Corn Casserole

Blessed Mama’s Corn Casserole

Living in Wisconsin, we have many friends that give us sweet corn in the late summer. We love to make this side dish, for it is a very easy & delicious addition to any main dish. And it reheats well 🙂 ENJOY!!!!


  • 1-15 oz can whole kernel corn
  • 1-15 oz can cream corn
  • 1-8.5 oz package Jiffy Corn Muffin mix
  • 1 egg
  • 1 cup Sour cream
  • 1/2 cup melted butter
  • 1 1/2 cup shredded cheese
  • Salt & pepper-to taste


  1. Preheat the oven to 375.
  2. Combine the creamed corn, kernel corn, corn muffin mix, egg, sour cream, salt & pepper, butter, and 1/2 cup cheese and mix well.
  3. Spread into a casserole pan.
  4. Bake for 40 minutes (or until firm), then remove pan.
  5. Sprinkle the remaining cheese on the top.
  6. Place the casserole back into the oven and bake for about 25 more minutes, or until browned.


*CROCKPOT VERSION: Follow all of the above directions, but use the crockpot instead of a casserole dish. Cook on medium for about 4 hours (or until firm), then add the remaining cheese and cook for another hour.
Blessed Mama’s Corn Casserole