Description
A rich, creamy, and cheesy corn casserole perfect for any occasion!
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 cup shredded cheddar cheese
Optional Add-ins:
- ½ cup diced jalapeños (for spice)
- ½ cup crumbled bacon (for extra flavor)
- ¼ cup chopped green onions (for freshness)
- 4 oz cream cheese (for extra creaminess)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix whole corn, creamed corn, Jiffy mix, melted butter, and sour cream. Stir until just combined.
- Mix in ½ cup shredded cheddar cheese.
- Pour the batter into the greased baking dish, spreading evenly.
- Sprinkle the remaining ½ cup cheese on top.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set.
- Let the casserole rest for 5–10 minutes before serving.
Notes
- For a creamier texture, add extra sour cream or 2 oz of cream cheese.
- To reduce sweetness, use a homemade cornbread mix with less sugar.
- To make ahead, refrigerate unbaked batter overnight and bake fresh.
- For a crispy top, broil for 2 minutes at the end.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g