Over the years on various television and radio shows, my husband Bob Sirott and I have talked about this recipe. Each time, the response from viewers and listeners has been overwhelming.
We've prepared this dish in front of the cameras countless times to show how ridiculously easy it is to make. Bob says it's a perfect appetizer, side dish or dessert!
My favorite container for cooking it is a cast iron skillet, as it tends to end up a little crispier around the edges.
But any casserole dish will do. I also love high quality ceramics, such as this Emily Henry square casserole dish, because it cooks evenly.
Plus it doesn't stick!
You can even turn them into individual servings by cooking them in ramekin bowls. But no matter what you use to bake it in, this corn casserole will absolutely melt in your mouth. I'm not going to lie, I wouldn't call this the healthiest dish in the world, but it's a great splurge.
Beware making this as a holiday side and taking it over someone's house. You will be asked over and over again to bring that World Famous Corn Casserole!
world famous corn casserole!
Make this corn casserole recipe and it will easily become your favorite comfort food. It's a classic Thanksgiving side dish that requires mixing only 6 ingredients. Bake it and you end up with a creamy soft pudding that's a perfect complement to any main course.
8 oz. sour cream
1 can creamed corn (16 oz.)
1 can whole corn kernels (16 oz.), drained
2 eggs beaten
1 stick of butter, melted
1 box corn muffin mix
Preheat oven to 350 degrees.
n a large bowl, stir together the cans of corn, eggs, corn muffin mix, melted butter and sour cream. Pour into a greased 9x11 casserole dish or a 10-inch cast iron skillet.
Bake uncovered for approximately 45 minutes or until golden brown. It should pop up like a soufflé. Serve immediately
When doubling the recipe, use a 3 quart casserole dish.