Well butter my biscuit and call me blessed—honey, if you’ve never had Sweet and Savory Corn Casserole, then grab your favorite apron, because today’s recipe is like a warm hug from your favorite auntie on a Sunday afternoon.

Description: A Golden Slice of Heaven

Imagine this, sugar: A luscious casserole with a golden, slightly crispy top that gives way to a soft, creamy center so rich and buttery it might just make your eyes roll back in gratitude. The sweetness of corn dances beautifully with a whisper of salt, like gospel harmonies in a sunlit chapel. Bits of whole kernel corn peek out like little yellow jewels, and if you close your eyes, you can almost smell that comforting, caramelized aroma wafting through your kitchen. It’s the kind of dish that stops conversation for a minute… right before folks go back for seconds.

Recipe Origin & History: Granny Ruth’s Best-Kept Secret

Now let me tell you where this little gem came from. My Granny Ruth—God rest her sweet soul—used to make this casserole for every family gathering. Holidays, birthdays, random Tuesdays when she “just had a feelin’.” She clipped the original recipe from a 1953 issue of Southern Living, then added her own flair over the years (like every proper Southern lady does). And let me tell you, when Granny brought this to a potluck, it was gone quicker than a squirrel at a shotgun wedding.

Step-by-Step Instructions with a Side of Sass

Ingredients:

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted
• 1 box (8.5 oz) Jiffy corn muffin mix
• 2 eggs, lightly beaten
• ½ cup shredded cheddar cheese (optional, but darling—why wouldn’t you?)
• Pinch of salt and black pepper

Preheat & Prep

Preheat that oven to 350°F—because baby, we don’t bake love at low temps. Grease an Iron Skillet or a 9×9 casserole dish with butter like you’re blessing it with love and good intentions. Gather all your ingredients and set ’em out like you’re about to win Best in Show at the County Fair.

Mix with Heart

In a big ol’ bowl, combine the corn (both kinds), sour cream, melted butter, and eggs. Stir it like you’re folding a letter to your first sweetheart. Add the Jiffy mix and shredded cheddar, then sprinkle in a kiss of salt and a touch of pepper. Stir until just combined—don’t you dare overmix, or the casserole will get tougher than Aunt Darlene’s meatloaf.

Fill & Bake

Pour your sweet and savory goodness into the greased dish like you’re laying a baby down for a nap—gently and with great care. Pop that beauty in the oven for 45–50 minutes, or until the top is golden and the center is set. You’ll know it’s ready when the smell has every child, spouse, and nosy neighbor hovering in your kitchen.

Serve & Enjoy

Let it cool for about 5–10 minutes before serving (though I’ll forgive you if you sneak a spoonful straight from the pan—Granny did the same). Serve warm, and make sure you’ve got enough for seconds, ‘cause Lord knows folks will be back with their plates held out like Oliver Twist.

Picture This…

A golden square of corn casserole rests on a floral china plate, the kind with just a touch of wear around the rim that proves it’s been loved. The casserole sits pretty atop a red gingham cloth, surrounded by serving spoons, lemon iced tea, and smiling faces. The kitchen is bathed in that soft afternoon light, and the scent of sweet corn, butter, and baked love floats through the air like a hymn.

Now go on and pin this to your “Family Favorites” board, darlin’. And remember—a little butter and a whole lotta love makes everything taste better. 💛

Love,

Granny B