Honored with third place in the “Sure Thing” Potluck Recipe Contest, Susan Drees’ Corn Casserole has become a staple at potlucks and Thanksgiving gatherings. Praised for its simplicity, delightful taste, and the way leftovers effortlessly reheat, this casserole is ready to impress at your next gathering.

Corn Casserole


1 (15.25 oz) can corn, drained
1 (14.75 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream (light version is optional)
6 tablespoons salted butter, melted
1 to 1 1/2 cups shredded sharp cheddar cheese


Preheat the Oven: Set your oven to 350°F.

Prepare the Dish: Generously grease a 2-quart casserole dish to prevent sticking.

Mix Ingredients: In a large bowl, combine the drained corn, cream-style corn, corn muffin mix, sour cream, and melted butter. After achieving a uniform mixture, stir in the shredded cheddar cheese.

Transfer to Dish: Pour your mixture into the prepared casserole dish, spreading it evenly.

Bake: Without a cover, bake the casserole for 1 hour and 10 minutes, or until the center sets and a toothpick inserted into it comes out clean.

Rest and Serve: Allow the casserole to stand for 5 minutes before serving, ensuring it maintains its structure when sliced.

Susan’s Corn Casserole is not just a surefire hit because of the award, but also due to its rich flavor and satisfying texture. It’s a hassle-free recipe that lets you enjoy your gatherings with a guaranteed delightful dish on the table!

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