Description
A comforting and rich Corn Casserole that combines whole kernel corn, cream-style corn, and corn muffin mix for a delightful side dish. With a hint of sour cream and cheese, this dish is a flavorful addition to any meal.
Ingredients
Scale
Ingredients:
- 1 can (15 oz) whole kernel corn (drained)
- 1 can (15 oz) cream-style corn
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1 cup sour cream
- ½ cup unsalted butter (melted)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch or 2-quart baking dish.
- Mix the ingredients: In a large bowl, combine the whole corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir until just blended. Fold in the shredded cheese if desired.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 45–50 minutes until golden and set. Let cool for 5–10 minutes before serving.
Notes
- This casserole can be made ahead and reheated.
- For a spicy twist, add chopped jalapeños or green chiles.
- The texture is soft and moist, similar to a spoon bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 5g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
