Description
Easy, delicious corn casserole for holidays, potlucks, or weeknight dinners. Made with creamed corn, whole kernel corn, sour cream, and Jiffy corn muffin mix.
Ingredients
Scale
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) container sour cream
- 1 (1 box) Jiffy corn muffin mix
- 1/2 cup (1 stick) butter, melted
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped green onions (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a large mixing bowl, combine creamed corn and drained whole kernel corn.
- Add sour cream to the bowl.
- Pour in the Jiffy corn muffin mix.
- Add the melted butter into the bowl.
- Gently mix all ingredients together until just combined. Do not overmix.
- If using, stir in cheddar cheese and green onions.
- Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-50 minutes, or until golden brown and set.
- Check for doneness by inserting a toothpick into the center. If it comes out clean, the casserole is done.
- Let cool slightly before serving.
Notes
- Don’t overmix the batter for a tender casserole.
- Use a greased baking dish to prevent sticking.
- Bake until golden brown and set in the center.
- Let it cool slightly before serving for easier slicing.
- Variations: Add different cheeses, vegetables (diced bell peppers, onions, jalapenos), or cooked meat (bacon, sausage, ham).
- For gluten-free, use gluten-free corn muffin mix.
- For dairy-free, use dairy-free sour cream and butter.
- Spice it up with cayenne pepper or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.
- Reheat in the microwave, oven, or skillet until warmed through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes