You are here: Home » Recipes » Canned Corn Casserole Canned Corn Casserole Recipe by American Profile Yield servings PrintEmail This dish is a real hit at family dinners and church carry-ins. The taste is just delicious. Ingredients 1 (15-ounce) can well-drained whole kernel corn1 (15-ounce) can cream-style corn1 box (8 1/2-ounce) box Jiffy corn muffin mix1/2 cup sugar2 eggs, well beaten1 stick margarine, melted1 cup sour cream Instructions Preheat oven to 350F. Mix together all ingredients in a bowl. Pour into a well-greased 13 x 9-inch baking dish. Bake 45 to 60 minutes, until center is firm. Tips From Our Test Kitchen: Two large ears of fresh corn are a seasonal substitute for the canned whole kernel corn. This dish is still sweet with 1/4 cup sugar, rather than 1/2 cup. Try serving this casserole as a side dish with fried chicken and fresh tomatoes with basil. Recipe by Sheila Nestor, Winchester, Ind.