Mom Dibert’s Corn Casserole

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Get it on Google Play


1/2 cup butter

1 17 oz can whole kernel corn

1 17 oz can, cream style corn

1 package Jiffy (or Krusteaz brand) Corn Muffin Mix (8.5-ounce)

1 cup sour cream

2 large eggs


1. Preheat oven to 350. Add melted butter (or melt butter in dish) to a 1 1/2 quart casserole dish.

2. In a large bowl stir together corn, cream corn and muffin mix. In a small bowl whisk together sour cream and eggs until combined.

3. Stir into cornbread mixture, until just combined. Add in salt & pepper if you wish. Pour batter into casserole dish over melted butter, do not stir to combine.

4. Bake for 45 minutes. Let cool for 10 minutes before serving.

Bon Appetit!

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