Description
This Corn Casserole is a comforting, easy-to-make dish combining the sweetness of creamed and whole kernel corn with a moist cornbread base enriched with butter, eggs, and sour cream. Perfect as a side for holiday meals or family dinners, it bakes to a golden brown and fluffy texture that everyone will love.
Ingredients
Scale
Dry Ingredients
- 1 box Jiffy Cornbread Mix
Wet Ingredients
- 1 can (15 oz) Creamed Corn
- 1 can (15 oz) Whole Kernel Corn, drained
- 2 large Eggs
- 1 stick (4 tablespoons) Butter, melted
- 1 cup Sour Cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare the Baking Dish: Lightly grease a medium-sized casserole dish to prevent sticking and make cleanup easier.
- Combine Dry and Wet Ingredients: In a large bowl, mix the Jiffy Cornbread Mix with the eggs and melted butter until well combined.
- Add Corn: Gently fold in the creamed corn and the drained whole kernel corn into the cornbread mixture, distributing them evenly.
- Incorporate Sour Cream: Add the sour cream to the mixture carefully to maintain a fluffy and creamy texture throughout the batter.
- Bake the Casserole: Pour the mixture into the prepared baking dish and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the casserole to cool slightly for a few minutes before serving to let it set and enhance the flavors.
Notes
- For extra flavor, you can add shredded cheese or chopped green chilies to the mix before baking.
- Make sure not to overmix after adding the sour cream to keep the texture light and fluffy.
- This casserole can be made ahead and reheated in the oven before serving.
- Use a toothpick or skewer to check doneness to avoid overbaking and drying out the casserole.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
