Seasons come and go, but one thing that stays the same in my family is corn casserole. It’s a treat during the holidays, but it’s also a perfect duplicate for a delicious end-of-meal bite served at our favorite Mexican restaurant, Jose Peppers, so we make it year-round. Sometimes called corn pudding, this corn casserole is beyond easy to make– seriously, you dump, stir, and bake… the end. That’s why it’s a staple in our house, because there’s no hassle!

Now, just for reference, all of these photos share how to make a doubled recipe for sharing with family and friends this holiday season, but you can easily make less of it in a smaller pan.

To make the doubled recipe, simply start out by melting 2 sticks of butter or margarine. Pour it into a casserole dish. Add in 4 beaten eggs and 16 ounces of sour cream, mixing it together well.

Next, add in two cans of whole kernel corn and two cans of cream corn. When my family went to the store and accidentally bought a case of cream corn instead of whole kernel, this was the recipe we pulled out of the cabinet to use up all of that cream corn. I mean, can you think of any other recipes that would use it up? We couldn’t. So we had corn casserole. A LOT of corn casserole.

Finally, add in two 8 ounce boxes of your favorite corn muffin mix. Mix it well, then pop it in the oven. For a double batch, you’ll bake it at 350 for about an hour and 15 minutes… but for a single batch, it only takes 45 minutes. A lot just depends on how thick it is in your pan, so keep an eye on it!

This tastes amazing warmed up, too, and a double batch as pictured above will get you a good 16-20 servings, perfect for a family gathering!

Corn Casserole for a Crowd

2016-11-23 09:19:42

Serves 16

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Prep Time

5 min

Cook Time

1 hr 15 min

Prep Time

5 min

Cook Time

1 hr 15 min

Ingredients

1. 2 sticks butter, melted
2. 4 beaten eggs
3. 16 oz sour cream
4. 2 cans whole kernel corn
5. 2 cans cream corn
6. 2 (8 oz) boxes corn muffin mix

Instructions

1. Pour butter into casserole dish.
2. Mix in eggs and sour cream.
3. Add the corns and the muffin mix, mixing well.
4. Bake at 350 for 1 hour and 15 minutes, checking every 10 minutes after 45 minutes to see if it's done (bake time will depend on your casserole dish and oven).

Notes

1. To make for a family instead of a crowd, combine 1 melted stick of butter, 2 eggs, 8 oz sour cream, 1 can creamed corn, 1 can whole kernel corn, and a box of corn muffin mix (8 oz). Bake at 350 for 45 minutes.
2. This is equally delicious when re-heated later.

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What’s your favorite family recipe? Let me know in the comments below!