Grandma Corn Casserole

Ouadie Rhabbouron

Recipe Card

Ingredients (serves 6)

Core Ingredients

  • 2 cups canned sweet corn, drained (about 15 oz)

  • 2 cups cream-style corn (about 15 oz)

  • ½ cup unsalted butter, melted

  • 1 cup sour cream

  • 1 cup shredded cheese (cheddar, Monterey Jack, or your preference)

  • 1 box corn muffin mix (8.5 oz, like Jiffy)

  • ¼ cup sugar (optional, to taste)

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • ¼ teaspoon garlic powder (optional)

Optional Variations

  • 1 small onion, finely chopped

  • 1 jalapeño, finely chopped for heat

  • 1 cup cooked bacon, crumbled

  • 1 cup diced green peppers

  • ½ cup cream cheese (for extra creaminess)

  • ½ cup breadcrumbs (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. In a large bowl, combine drained corn, cream-style corn, melted butter, sour cream, cheese, corn muffin mix, sugar, salt, pepper, and garlic powder (if using); mix well.

  3. Pour into the prepared baking dish, spreading evenly.

  4. Bake for 45–50 minutes until top is golden and center is set (toothpick comes out clean).

  5. Cool 10–15 minutes before serving.

Variations

  • Add diced jalapeños for a spicy kick.

  • Mexican style: black beans, corn, chili powder, Mexican cheese blend.

  • Breakfast casserole: add cooked breakfast sausage, bacon, or diced ham.

  • Add greens: chopped spinach or kale with herbs like thyme or rosemary.

  • Sweet additions: mix blueberries or cranberries for a sweet twist.

Tips

  • Use fresh corn if possible for better flavor.

  • Do not overmix the batter to keep it tender.

  • Try different cheeses like gouda or pepper jack for new flavor notes.

  • Add breadcrumb topping for an enticing crunchy crust.

Serving Suggestions

  • Pairs beautifully with barbecued meats, roasted chicken, or grilled fish.

  • Serve with fresh garden salad for a balanced meal.

  • Works great as a vegetarian main course option.

FAQs

  • Can I make it ahead? Yes, prepare and store unbaked in the fridge. Bake as directed, adding extra minutes if baked cold.

  • How to store leftovers? Cover and refrigerate up to 4 days. Reheat in oven or microwave.

  • Can I freeze it? Yes. Freeze tightly wrapped before baking. Thaw overnight or bake from frozen with additional time.

  • What pairs well? Barbecued meats, grilled chicken, fresh salads.

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