Corn Casserole
Creamy, cheesy, and comforting, Corn Casserole is a classic side dish that pairs perfectly with holiday meals or weeknight dinners. Made with creamed corn, whole corn kernels, cornbread mix, and sour cream, it’s soft, slightly sweet, and incredibly easy to make with just a few ingredients and one bow
Ingredients
- 1 15 oz can whole kernel corn, drained
- 1 15 oz can creamed corn
- 1 cup sour cream
- ½ cup 1 stick unsalted butter, melted
- 1 box 8.5 oz Jiffy corn muffin mix
- 1 cup shredded cheddar cheese optional
- Chopped parsley or green onions for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.
- Mix ingredients: In a large bowl, combine the drained corn, creamed corn, sour cream, melted butter, and corn muffin mix. Stir until well combined.
- Add cheese (optional): Fold in shredded cheddar if using.
- Bake: Pour the mixture into the prepared dish and spread evenly. Bake for 45–50 minutes, or until the top is golden and the center is set.
- Cool and serve: Let rest for 5–10 minutes before serving. Garnish with chopped herbs if desired.
Notes
- Make it cheesier: Add extra cheese on top before baking for a melted crust.
- Add-ins: Mix in diced jalapeños, green chiles, or cooked bacon for a twist.
- Double it: For a crowd, double the recipe and use a 9x13-inch pan.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave.
- Make ahead: Assemble the mixture a day in advance and refrigerate, then bake just before serving.