Description
A creamy and comforting Corn Casserole featuring a blend of corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter, baked to golden perfection with an optional cheesy twist.
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 Additions
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). 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, drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir until all ingredients are evenly blended into a thick batter.
- Add cheese (optional): If desired, fold in the shredded cheddar cheese to add a creamy, cheesy flavor to the casserole.
- Bake: Pour the mixture evenly into the prepared baking dish. Place it in the oven and bake for 45-50 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Serve: Remove from the oven and let the casserole cool for a few minutes to set further. Serve warm as a delicious and comforting side dish.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- To add more texture, consider stirring in some diced green chilies or jalapeños.
- The optional cheddar cheese can be omitted for a milder flavor or replaced with Monterey Jack or Pepper Jack cheese.
- Ensure the casserole is fully set before removing from the oven to avoid a runny texture.
- This recipe pairs well with BBQ dishes, roasted meats, or as a holiday side.
