Description

A creamy, buttery, and slightly sweet corn casserole that’s perfect for holidays, potlucks, or weeknight dinners. This dish combines whole kernel and creamed corn with sour cream and Jiffy mix for a golden, custard-like bake.

Ingredients

Scale

1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 cup sour cream
1/2 cup melted butter
1 package (8.5 ounces) corn muffin mix (such as Jiffy)
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix. Stir until well combined.
If using, fold in the shredded cheddar cheese and season with salt and pepper to taste.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for 45-50 minutes, or until the top is golden brown and the casserole is set.
Remove from the oven and let it cool for a few minutes before serving.

Notes

For a spicy kick, add diced jalapeños or a sprinkle of cayenne pepper. Fresh herbs like chives or parsley can add freshness. Experiment with different cheeses like pepper jack or mozzarella for varied flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To make ahead, prepare the mixture and refrigerate for up to 24 hours before baking. Stir before pouring into the baking dish.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 410
Sugar: 11g
Sodium: 772mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 10g
Cholesterol: 40mg