Description
This easy corn casserole recipe is a creamy, comforting side dish perfect for holiday meals or everyday dinners. It combines whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix to create a flavorful, slightly cheesy bake that’s simple to prepare and loved by all ages.
Ingredients
Scale
Corn Casserole Ingredients
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to ensure the casserole doesn’t stick.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, and the Jiffy corn muffin mix. Stir thoroughly until all ingredients are blended evenly.
- Add Cheese and Seasoning: If using cheddar cheese, fold it into the corn mixture along with salt and black pepper for balanced flavor.
- Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Bake the Casserole: Place the dish in the oven and bake for 45 to 50 minutes, or until the top turns golden brown and the center is fully set.
- Cool Before Serving: Remove from oven and let the casserole rest for 5 minutes to set properly before serving to enjoy its creamy texture.
Notes
- For extra flavor, add chopped green chiles or diced jalapeños to the mixture before baking.
- You can sprinkle additional shredded cheddar cheese on top during the last 10 minutes of baking for a cheesier, crispy crust.
