Yummy Corn Casserole


We had a Mexican Food night at our house last week.  I made Cilantro- Lime Flank Steak Tacos with all the fixins to go with it.

I am sure everyone has made corn casserole one time or another. Just in case you have not, here is the recipe I have been making for 20 years.

Corn Casserole

  • 1 stick butter, melted
  • 1 can whole kernel corn, drained
  • 1 can cream style corn
  • 2 eggs, slightly beaten
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 box Jiffy corn muffin mix
  • 2 cups shredded cheddar cheese

Mix together all ingredients. Pour into a greased 9 x 13 dish. Bake at 350 degrees for 40 minutes or until set.

Ingredient Line Up.


Because I hate to do dishes. I spray the dish with pam and melt the butter in the dish I am using.


Add everything to the dish and stir until everything is mixed in thoroughly.

Since I was making this for a mexican meal, I choose to use this Mexican Cheese instead of plain cheddar. It gave it a wonderful flavor...I will probably use that from now on.


All ready to pop into the oven.

Corn Casserole ~ I should have taken a photo scooped out...but it did not last long.

This has been a family favorite for a long time. The girls love it!

Here is the recipe I used for the flank steak Cilantro Lime Flank Steak. The only thing I did different was added more garlic. It was good….especially with sautéed onions and poblanos, tomatoes, lettuce, sour cream, avocados and tortillas. Mark still prefers Asian Flank Steak when using flank steak! If you have not tried the Asian Flank Steak yet…it is fabulous!

Cilantro Lime Flank Steak with poblano and onions.


It was a beautiful night with great food and friends...what can more could you ask for?

~Relish Food & Life


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