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Spatula lifting a piece of easy corn casserole above a big pan full.
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Corn Casserole for a Crowd

Six simple ingredients mix together to make a big batch of corn casserole for a crowd. This simple side dish uses boxes of Jiffy mix and cans of corn and cream style corn to feed at least 24 people.
Course Side Dish
Cuisine American
Keyword Corn Casserole for a Crowd
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24 servings
Calories 163kcal
Author Jennifer Osterholt

Ingredients

  • 30 ounces whole kernel corn drained
  • 30 ounces creamed corn
  • 1 cup butter melted
  • 2 8-1/2 ounce boxes Jiffy corn muffin mix
  • 2 eggs
  • 2 cups sour cream

Instructions

  • Preheat oven to 375℉.
  • In an extra large mixing bowl pour in drained whole kernel corn, creamed corn, two boxes of corn muffin mix and melted or very soft butter.
  • Use a handheld mixer and mix well. Ensure batter is smooth and corn muffin mix is incorporated well.
  • Then add eggs and sour cream. Mix well.
  • Generously coat a 13 x 18" pan (or two 9 x 13" pans) with non-stick cooking spray. Pour batter in and bake for 45 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 163kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 223mg | Potassium: 120mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 0.3mg