Corn Casserole


This recipe is from my friend Beth Kozak, who has perfected it over the years.  It is a nice slightly sweet side dish, good for Thanksgiving or other hearty meals.  The green chiles are my addition; they don’t add a lot of spice, but they do add some nice color.


1 stick melted salted butter

2 cans regular corn undrained

1 can creamed corn

8 oz sour cream (1 cup)

2 boxes Jiffy Corn Muffin Mix

(1 large can chopped green chiles)

Mix all the ingredients together, and pour into a  in 9 x 13 baking dish. If you like, you can add a large can (or two small ones) of green chiles for a little bit of spice and some nice color.

Bake at 350°F for 1 hour, until golden yellow and slightly springy when you touch the top.  The bottom can be moist, but shouldn’t be wet.

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Beth’s Corn Casserole