Description
A deliciously creamy, sweet, and savory corn casserole that's incredibly easy to make and perfect as a side dish for any meal or gathering.
Ingredients
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1 package (8.5 ounces) corn muffin mix (such as Jiffy)
1 cup shredded cheddar cheese (optional)
Salt and freshly ground black pepper, to taste
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or an 8x8 inch dish for a thicker casserole.
Step 2: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir until well combined.
Step 3: Add the corn muffin mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can result in a tougher casserole.
Step 4: Pour the mixture evenly into your prepared baking dish.
Step 5: If using, sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Step 6: Bake for 45-60 minutes, or until the casserole is golden brown around the edges and set in the center. A knife inserted near the center should come out mostly clean.
Step 7: Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set further and makes it easier to scoop.
Notes
For a spicy kick, add 1-2 diced jalapeños (seeds removed) to the mix. For an extra crunchy topping, sprinkle crushed buttery crackers over the cheese during the last 15 minutes of baking. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 300 kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
