Nebraska Mom Says: “This Corn Casserole Recipe Is So Good, It’s Practically a Sin to Share!”
A Nebraska mom’s irresistible corn casserole dish is about to become your family’s new favorite. 🌐 #News #LincolnNE #Nebraska #Food
LINCOLN, NE — Cynthia Phillips, a stay-at-home mom of four in Lincoln, Nebraska, knows a thing or two about feeding a crowd. Living in the heart of corn country, she’s spent years perfecting dishes that celebrate the state’s golden staple. Her corn casserole, however, isn’t just a recipe—it’s a legacy of love.
“This dish is like a warm hug from the Midwest,” Cynthia says, her eyes sparkling as she pulls a bubbling casserole from the oven. “It’s so good, I almost feel guilty sharing it with the world.”
The Secret to a Showstopper Dish
What makes Cynthia’s corn casserole stand out? It’s the balance of sweet, savory, and creamy, with a golden cornbread-like top that’s just crisp enough to contrast the soft, custardy center.
“I’ve tweaked this recipe over the years to get it just right,” she explains.
Using simple ingredients—many of which you likely have in your pantry—Cynthia transforms humble corn into a dish that’s earned raves at potlucks, family dinners, and even the occasional church supper. Her kids, ranging from 6 to 16, can’t get enough, and her husband claims it’s the best thing she makes.
A Nebraska Tradition
In Nebraska, where corn is king, this casserole is more than food; it’s a celebration of community and comfort. Cynthia first learned a version of the recipe from her grandmother, who used to serve it at harvest gatherings.
“I’ve added my own touches, like a hint of cheddar for extra richness,” she says. Whether it’s paired with fried chicken, served alongside a holiday ham, or enjoyed on its own, this dish brings people together.
“It’s the kind of recipe that makes you want to linger at the table,” Cynthia adds.
Cynthia’s Sinfully Good Corn Casserole Recipe
Ready to try the dish that’s got Lincoln buzzing? Here’s Cynthia’s recipe, straight from her kitchen to yours.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 (8.5 oz) box Jiffy cornbread mix
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 cup diced green onions for garnish
Instructions
- Preheat your oven to 350°F and grease a 9×9-inch baking dish.
- In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and beaten eggs. Stir until well mixed.
- Add the Jiffy cornbread mix, shredded cheddar, salt, and pepper. Stir until just combined—don’t overmix!
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the casserole cool for 5 minutes before serving. Garnish with green onions if desired.
Serving Suggestions
This casserole is versatile enough for any occasion. Pair it with grilled meats for a summer barbecue or serve it as a cozy side dish during the holidays. Cynthia loves it with a drizzle of honey for an extra touch of sweetness. Leftovers—if there are any—reheat beautifully and taste just as good the next day.
Why You’ll Love It
Cynthia’s corn casserole isn’t just delicious; it’s foolproof. With minimal prep and a short baking time, it’s perfect for busy moms, novice cooks, or anyone craving comfort food with a Nebraska twist.
“Every time I make this, someone asks for the recipe,” Cynthia says with a laugh. “I finally decided it’s too good to keep to myself.”
So, grab your mixing bowl and channel your inner cook. This corn casserole might just become your family’s new go-to—and don’t be surprised if you feel a little reluctant to share it, too.
