This rich and creamy Corn Casserole is a classic Southern side dish that’s perfect for holidays or any family dinner. Simple to make with pantry staples, it’s a crowd-pleaser that’s always a hit!
Ingredients (Serves 6-8)
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix Ingredients:
- In a large mixing bowl, combine the whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until well blended.
- Transfer to Baking Dish:
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Optional Cheese Topping:
- Sprinkle the shredded cheddar cheese evenly over the top for a cheesy crust.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
- Serve:
- Let the casserole cool for 5-10 minutes before serving. Enjoy this creamy and savory dish!
Tips
- Make Ahead: Prepare the casserole mixture a day in advance, cover, and refrigerate. Bake just before serving.
- Variations: Add chopped jalapeños, diced bell peppers, or crumbled bacon for extra flavor.
- Freezer-Friendly: You can freeze the baked casserole for up to 2 months. Reheat in the oven at 350°F until warmed through.
Nutrition Information (Per Serving)
- Calories: 310 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 400mg
- Sugar: 6g
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