Description
This creamy and delicious Corn Casserole combines sweet corn flavors with a moist, tender cornbread base. Perfect as a comforting side dish, it blends the richness of creamed corn, whole kernel corn, sour cream, and melted butter for a golden, fluffy casserole that bakes to perfection.
Ingredients
Scale
Corn Casserole Ingredients
- 1 box Jiffy Cornbread Mix
- 1 can creamed corn (approximately 14.75 oz)
- 1 can whole kernel corn, drained (approximately 15.25 oz)
- 2 large eggs
- 1 stick butter (1/2 cup), melted
- 1 cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your casserole.
- Prepare the Baking Dish: Lightly grease a medium-sized casserole dish with butter or cooking spray to prevent sticking and ensure easy serving.
- Mix Dry Ingredients with Eggs and Butter: In a large bowl, combine the Jiffy Cornbread Mix with the eggs and melted butter. Mix thoroughly to create a uniform batter.
- Add Corn: Gently fold in the creamed corn and drained whole kernel corn to incorporate the corn evenly without breaking up the kernels too much.
- Incorporate Sour Cream: Add the sour cream to the mixture carefully, folding it in to maintain a fluffy, creamy texture throughout the batter.
- Bake the Casserole: Pour the mixture into the prepared baking dish and place it in the oven. Bake for approximately 45 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the casserole to cool slightly before serving to let it set and ensure easier slicing.
Notes
- For a richer flavor, use full-fat sour cream and butter.
- Drain the whole kernel corn well to avoid excess moisture in the casserole.
- You can add shredded cheese or chopped jalapeños for a different twist.
- Leftovers can be refrigerated and reheated in the oven or microwave.
