This is a great recipe for a side dish served with a honey-baked ham or turkey!  Easy to prepare and always a crowd pleaser!IMG_4065IMG_0699

  • 2 cans whole kernel corn (1 drained)
  • 1 can cream corn
  • 1 stick butter, melted
  • 8 oz. sour cream
  • 1 package of corn muffin mix (Martha White or Jiffy)
  • 1/2 C shredded cheddar cheese
  • Optional: red pepper

Preheat oven to 350 degrees.  Grease casserole bowl with a little butter.  In a large bowl, stir or whisk together the 3 cans of corn (1 can of the whole kernel corn is drained & the other can should still have the water),  corn muffin mix,  sour cream,  melted butter, and cheddar cheese.  Sprinkle with a little red pepper before baking.   Bake 45-55 minutes, until golden brown.  Serves 6


  1. Mary, I have a similar recipe. Sometimes I use Vanilla Yogert instead of the sour cream, I also sometimes add a can of drained Rotel to spice it up a little!

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