Description
This easy corn casserole recipe combines the sweetness of whole kernel and creamed corn with the moist texture of a corn muffin mix, sour cream, and butter. Baked to golden perfection, it makes a comforting and delicious side dish perfect for family dinners, holidays, or potlucks.
Ingredients
Scale
Ingredients
- 1 box Jiffy Corn Muffin mix (8 ounces)
- 15 ounces whole kernel corn, drained
- 15 ounces creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- Salt and pepper to taste
- Cooking spray (for greasing pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan with cooking spray to prepare for baking.
- Mix Ingredients: In a large mixing bowl, combine the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter. Stir thoroughly until the mixture is well blended and smooth.
- Pour and Bake: Pour the prepared corn mixture evenly into the greased baking dish. Place the dish uncovered in the oven and bake for 45 to 50 minutes, or until the top turns lightly golden brown.
- Season and Serve: Once baked, remove from the oven and season with salt and pepper to taste. Optionally, garnish before serving for a beautiful presentation.
Notes
- Do not overmix the batter to keep the casserole light and fluffy.
- Ensure the whole kernel corn is well drained to avoid excess moisture in the casserole.
- Let the casserole cool for a few minutes before serving to allow it to set properly.
- You can add shredded cheese or chopped jalapeños for extra flavor, if desired.
- This dish pairs wonderfully with roasted meats and vegetables.