Description
This classic Corn Casserole combines the sweetness of creamed corn and whole kernel corn with the rich flavors of cornbread mix, eggs, butter, and sour cream. Baked to a golden perfection, it’s a comforting, creamy side dish perfect for holiday meals or any family dinner.
Ingredients
Scale
Dry Ingredients
- 1 box Jiffy Cornbread Mix
Wet Ingredients
- 1 can Creamed Corn
- 1 can Whole Kernel Corn, drained
- 2 Eggs
- 1 stick Butter, melted (8 tablespoons)
- 1 cup Sour Cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the casserole.
- Prepare the Baking Dish: Lightly grease a medium-sized casserole dish to prevent sticking and allow easy removal after baking.
- Combine Dry and Wet Ingredients: In a large mixing bowl, combine the Jiffy Cornbread Mix with the eggs and melted butter until fully mixed.
- Add Corn: Gently fold in the creamed corn and the drained whole kernel corn into the cornbread mixture, ensuring an even distribution without overmixing.
- Incorporate Sour Cream: Add the sour cream carefully, folding it in gently to maintain a fluffy texture throughout the mixture.
- Bake the Casserole: Pour the combined mixture into the prepared casserole dish. Bake in the preheated oven 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 before serving to let it set for easier slicing and serving.
Notes
- Make sure to drain the whole kernel corn well to avoid excess moisture in the casserole.
- Use full-fat sour cream for the creamiest texture.
- You can add a pinch of sugar or shredded cheese for extra flavor variations.
- Serve warm as a side dish to complement hearty mains like roasted meats or Thanksgiving turkey.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
