There’s a reason Susan Drees’ Corn Casserole has been a potluck and Thanksgiving staple for decades: it’s sweet, savory, creamy, and comforting—all in one golden-baked dish.
With just 6 ingredients and 10 minutes of prep, this recipe delivers a side that tastes like a cross between cornbread, pudding, and mac and cheese. It’s rich without being heavy, sweet without being cloying, and always disappears fast.
Whether you’re hosting holiday dinner or bringing a dish to a neighborhood gathering, this casserole is your secret weapon.
Why You’ll Love This Recipe
🌽 Sweet + savory perfection—canned corn meets sharp cheddar
⏱️ Ready in 10 minutes of prep—then bake and forget
💰 Budget-friendly—uses pantry staples
❤️ Crowd-pleasing—kids and adults devour it
🔁 Leftovers reheat beautifully—tastes even better the next day!
It’s the kind of dish people ask for the recipe—and then beg you to bring it again.
Ingredients You’ll Need
(Serves 8–10)
1 (15.25 oz) can whole-kernel corn, drained
1 (14.75 oz) can cream-style corn
1 (8 oz) box Jiffy corn muffin mix
1 cup sour cream (full-fat for best texture; light works too)
6 tbsp (¾ stick) salted butter, melted
1 to 1½ cups shredded sharp cheddar cheese
💡 Pro Tip: Use sharp cheddar—its tang balances the corn’s sweetness perfectly.
Step-by-Step Instructions (Simple & Foolproof)
1. Prep & Preheat:
