Description
This Corn Casserole is a creamy, cheesy, and comforting side dish perfect for family dinners or holiday meals. Combining Jiffy corn muffin mix with whole kernel corn, cream-style corn, sour cream, and melted butter, baked to golden perfection and optionally topped with shredded cheddar cheese for extra richness.
Ingredients
Scale
Base Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
Optional Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish or coat it with cooking spray to prevent sticking.
- Mix the ingredients: In a large bowl, combine the Jiffy corn muffin mix, whole kernel corn (drained), cream-style corn, sour cream, and melted butter. Stir thoroughly until all the ingredients are well incorporated.
- Add cheese (optional): If you prefer a cheesy casserole, fold in the shredded cheddar cheese evenly into the mixture for added flavor and creaminess.
- Bake: Transfer the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set in the center.
- Serve: Remove from the oven and allow to cool for a few minutes before serving. This dish makes a deliciously warm and satisfying side that complements many main courses.
Notes
- For a lighter version, you can substitute sour cream with Greek yogurt.
- Ensure the whole kernel corn is drained well to avoid excess moisture making the casserole soggy.
- Try adding diced green chilies or jalapeños for a spicy twist.
- This casserole pairs wonderfully with roasted meats or grilled vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
