Mama’s Corn Casserole
While I’m packing and cleaning and tossing, Mama took some pics of her Corn Casserole the other day for me to use (She doesn’t want me dirtying up my kitchen while I’m getting ready to move!). If you’ve never had corn casserole and you have even the smallest inkling of a liking for corn or cornbread, you really should pick up the stuff to make this today! You can serve it as a side dish, a bread, or just close the blinds and eat it all by itself ~grins~.
This recipe includes an old tried and true favorite, a Jiffy mix. Jiffy mixes added a lot to my childhood. They were (and are) incredibly cheap and only required one egg and 1/2 cup of water to make a single layer cake. My mother was from the old school set who thought ever supper had to include a meat and three, plus dessert, so we had a lot of jiffy cakes!
They were never the same though, Mama always had a creative flair with her cooking. Often times she’d make pineapple upside down cake, substituting the pineapple juice for the water to really make the flavor explode. She also made peach upside down cake with canned peaches just like she did in the pineapple. Sometimes she’d make a single layer (from one box of jiffy mix), cut it in half and stack them and then ice it with chocolate frosting so we had what appeared to be half of a two layer round cake. (I hope I’m making sense here!).
My personal favorite was when she made poke cake with them. To this day I just loooooooooooooove poke cake! I need to bring y’all that one. I think I’ll make it up today and post it on my next post. My kids are going to be so glad I got a wild hair come supper time today!
Jiffy mixes ran about 4 for a dollar back in the day and they are still very cheap now (I think two or three for a dollar in my neck of the woods). They were and are awfully handy to have around for quick desserts and I love that they make a single layer of a cake, which is perfect for a family of four.
This is Mama’s recipe for corn casserole, mine is just slightly different and doesn’t include cheese. Both are very good!
For Mama’s recipe you’ll need: cream style corn, whole kernel corn, eggs, sour cream, jiffy muffin mix, butter or margarine, and cheddar cheese.
Mama: The recipe calls for one can of cream style corn. It’s cool though, I know you were just doing that to see if my reader’s were awake. 
And now for my favorite cooking instructions:
Dump everything in a bowl.
Leave the cheese out til later though.
Neither my recipe nor Mama’s says to drain the whole kernel corn. We pour a little of the water off of it if there is a lot and then just dump it right on in.
Stirry stirry.
Pour into 9×13 inch dish.
Do y’all have any idea how many 9×13 inch dishes I have? I can’t seem to resist them. I pick them up every time I see any at yard sales or unique ones on Ebay. I think I have seven right now but I’ve given some away over the years. Its always nice to have an extra on hand in case you need to take food to someone. If they return your dish, great. If they don’t, more room in your cabinets! Sometimes when I have an abundance of a certain size dish I just tell folks to keep them. This is especially helpful if they are newly weds and the type of people who would think a used pyrex dish is a great thing to be given – especially if it comes filled with a casserole or cake.
I’m still looking around for that perfect 9x13inch dish though! I have a great one that is Fire King 2000 but I really want a Polish pottery one. I just haven’t decided its worth parting with a kidney to be able to afford one of them. If you know of any cool websites or companies that sell nice looking casserole dishes holler at me in the comments! I love browsing online. I prefer to stay away from ceramic because I’m too rough with them. My bake ware has to really hold up.
What is your favorite brand/type of bake ware? Tell me in the comments so I have more goodies to shop for!
Bake this for about thirty minutes and then top with cheese.
Return to oven for about fifteen minutes, until cheese melts and center is firm.
I remember when Mama got this 9×13 inch dish with the matching metal cradle. I was in elementary school at the time.
Of course, since it belongs to my mother, it still looks like new. She takes such good care of her things.
~grins~
Its not that I don’t take care of my things…its just that I’m not as meticulous as my mother and
objects tend to get put through the works a bit more around me.
Oh YUM!!
Note to Mama: Whenever I do a tutorial, I usually like to have leftovers of the dish
in the fridge so I can eat it after I post. ~hint. hint. nudge. nudge.~
Mama’s Corn Casserole
Ingredients
- 15 oz. can cream style corn
- 11oz. can whole kernel corn
- 2 eggs
- 1 cup sour cream
- 8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease a 8x12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
Google Recipe View Microformatting by ZipList Recipe Plugin
Ingredients
- 15 oz. can cream style corn
- 11oz. can whole kernel corn
- 2 eggs
- 1 cup sour cream
- 8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Grease a 8x12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Post Script to Nigeria.
In light of the onslaught of recent emails from Nigeria I would like to offer my humble thanks to this obviously generous country. However, at this time, I am perfectly happy with my current income and lifestyle. Even though I work to make ends meet (as do average Americans), I am truly not interested in your $2.5 Million, $800,000, $250,000, or even your $100,000 offers. Thank you for making these on a daily basis though, you’re too sweet.
Also, despite your thoughts on the matter, please rest assured that I have no relatives, living or deceased, in your wonderfully generous country. I do understand that there are those there who have chosen me to receive their net worth after their untimely passing but am afraid that although flattered, I must politely decline. Please feel free to share such bounteous wealth with the citizens of your country. If it makes you feel better, I hereby authorize you to use whatever sum needed to purchase a hot air balloon in my honor with which to fly up in and release bills into the air. From my aproximate calcuations given recent emails (this week alone), there should be several million dollars available to you in my name with which to perform this act.
Really, you’re just too kind!
Sincerely,
Christy
P.S. Note, I am still not including my full name, date of birth, bank account number, social security number, or blood sample. Since you seem to think I have so many relatives over there, just look one of them up for more information on me.
“Never let anyone’s opinion of you be your goal. They may not like you.” ~ TD Jakes.
~Submitted by Southern Plate Reader, Micha.
Posted by Christy Jordan
on May 1 2009. Filed under Side Dishes.
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Hey Christy,
Where are your moving? Across town or far away? Wait loved the Nashville area so much when you visted you are now moving here, right???? AWESOME!!!
I’ve never made the corn casserole, someone else always made. Seems easy enough. Can’t wait to make, my family all love corn, they will love this too.
Hey I get those emails too – maybe we are relatedt hrough our Nigerian roots!!! That would be great!
Hey Christy, I love the Nigeria post. I thought I was the worlds most sought after non relative for all the Dough emails send me daily. Now to the good stuff, I am making this dish tomorrow, hope to use it at Thanksgiving. Have a Happy Week.
Love this recipe, have made it for years. The only thing difference I do is add the chedder cheese to the corn mixture. Yum!
I have tried for years to make a corn pudding/casserole. I have failed miserably. Just don’t understand. After last year my family asked me not to make this dish ever again. It was horrible – threw it out. I have to try yours & see. Maybe I’ll make it before the holidays just to see how it turns out. My mom’s always turned out perfect & I have a friend that shared her “simple” receipe with me & it turned out horrible. I’m giving you my last try at corn pudding!!!!!
My girls call this corn cake. They love it!
Thanks for all the recipes. I actually made GOOD gravy with your help–not just wallpaper paste! LOL
Wonderful!! Oh, loved your comments at the end. Isn’t it so funny how they try and reel you in? I pity the poor older folk that fall for that and lose money from their bank accounts. Sad.
Thanks for sharing with us, Christy, and for all you do!! We love you!
Jan from Canada
I make something like this. We call ours Mexican Corn Casserole. I add 1-chopped onion,1-small chopped green pepper.
I love this recipe too. My husband’s grandmother gave it to me. We don’t add cheese though. For an extra kick, I put jalepeno slices in one end for those who like a little heat. Yum!
QVC has a brand they sell called Temptations verypretty hand painted and not as pricey as the polish pottery. They have several styels and colors and lots of coordinating pieces to match. I own about 15 pieces all different sizes and shapes
Mary, my sister has a set of the Temptations casserole dishes in the red polka dot pattern. They are beautiful and very affordable. Going to order some for myself. And Christy, thanks for posting this. I had this recipe years ago and had lost it. It is so yummy and I plan to make it for Thanksgiving and maybe Christmas too!
Love the recipe and if you are still looking for nice stoneware at reasonable price go to QVC.com and look at the Temptations selection under kitchen. I have several of them amd they are great nothing sticks and you don’t even have to grease them.
Tried this recipe – loved it!! Can I steal some of your post to Nigeria and place it on FaceBook??
I was given this recipe a few years ago and lost it, I KNEW i would find it here, thank you!!!
~giggles~ So glad I had what you were looking for!!
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I’ve been making this corn casserole for years and it always gets rave reviews. How fun to see it here! This is very versitle too. I’ve added chopped green chilis in the past and for a sweeter version I’ve added a little sugar and cinnamon to the batter and then sprinkled the top with raw sugar before baking. That version comes out crispy and sweet.
Ohhh, that sounds so good Peggy!
We call that spoonbread and it`s not Thanksgiving without it! I like it with swiss, in it AND on it!
I am dying to make this but don’t have any cream style corn. Any suggestions?
Thanks
This is one of my son’s absolute favorites! I do drain the kernel corn though and for some reason 350 degrees was never hot enough, so I crank it up to 400 degrees. This does seem like a cheater version of spoonbread, but from some reason, when my dad would make spoonbread, it always tasted “butterier”. Either one is YUMMY!!!
Being in the southwest, I don’t think I could make this without adding some canned green chiles!
I have before and a bit of garlic powder… so yumm
and LOL Christy about Nigeria… you are too funny.
Christy, I noticed you had 2 cans of cream corn in the picture but only 1 in the recipe. How many do you actually use? I want to try this for Thanksgiving and want to get it right.
Ann-it looks like her mama took picture wrong. She makes a comment that she was making sure her readers were paying attention
I am so glad to see this on your site!! This is a must for every holiday!! I moved recently and can’t find my recipe. This sounds almost identical to how I made it. The only difference is that I either use french onion dip or green onion dip instead of sour cream. It just adds a savory boost to it. I also will throw bacon pieces in it if I make it for dinner once in a while because my better half thinks meat has to be in EVERYTHING lol Thanks for posting another of my family favorites! I am just going to throw my hand written recipes that are scattered around in the trash and come to your site
Thank you for this great recipe! I substituted greek yogurt for the sour cream because one of my guests is allergic to sour cream and made it for Thanksgiving. It was yummy!!! This recipe is a keeper for sure.
I have tried different variations of this over the years but this one is the best by far! I served this with Christmas dinner and it was a hit. My husband has asked me to make it on New Year’s Day!! Thanks so much
I am so glad it was a hit Alicia!!! Hope you have a blessed New Year!
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