Corn Casserole

My sister makes the best corn casserole ever! I was so happy when she gave me the recipe a few years ago. It’s also became the side dish that I’m always asked to take to family dinners.

Normally, I bake it in the oven, but we had a pot luck at work last week, so I decided to try making it in the crock pot. I guess it turned out great because there was none left after the meal.


Ingredients are, cream corn, whole corn {drained}, 2 eggs, 1 stick of melted butter, 1 box corn bread mix, 8 ounces sour cream and salt and pepper to taste. {Note, I doubled the recipe for the potluck}


In the crock pot, I added both the corn and creamed corn and stirred together.


In a separate bowl, scramble the two eggs.


Add the egg to the corn mixture and stir. Then add the melted butter and stir.


Next, stir in the corn bread mix.


Add sour cream and salt and pepper to taste.


Stir until the mixture is smooth. I cooked it on low for 8 and a half hours, over night, which was a little too long. If I were to do it in the crock pot again, I would cook it for probably 6-7 hours and just keep an eye on it to make sure that it doesn’t burn.

Otherwise, at this point, you would pour it into a greased casserole dish and bake at 350 degrees for 45-55 minutes until the casserole is solid. You can test this by poking it with a knife until it comes out clean.

I didn’t get any other pictures after this, of the finished product. This was so yummy, everyone at work wanted the recipe.

Click the link for a printable recipe. Print Recipe



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