Description
Corn Casserole brings pure comfort straight from grandma’s kitchen to your dinner table. Creamy, cheesy goodness comes together in minutes with simple ingredients that everyone around your table will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 15 ounces whole kernel corn
- 14.75 ounces creamed corn
- 8 ounces Jiffy Corn Muffin mix
Supporting Ingredients:
- 1 cup sour cream
- 0.5 cup butter (melted)
Instructions
- Drain the whole kernel corn thoroughly, ensuring no excess liquid remains in the strainer.
- Grab a large mixing bowl and combine 15 ounces whole kernel corn, 1 cup sour cream, 14.75 ounces creamed corn, 8 ounces Jiffy Corn Muffin mix, and ½ cup melted butter.
- Whisk the ingredients together until the mixture looks smooth and all components are evenly distributed.
- Coat an 8×8-inch baking pan generously with cooking spray or butter to prevent sticking.
- Transfer the corn mixture into the prepared pan, spreading it evenly with a spatula.
- Place the pan in a preheated oven at 350°F and bake for 45-50 minutes until the top turns golden brown and a knife inserted in the center comes out clean.
- Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the texture to set properly.
Notes
- Drain corn completely to prevent excess moisture that could make the casserole soggy.
- Check the casserole around 35 minutes to ensure it doesn’t overbrown, as ovens can vary in temperature.
- For a gluten-free version, use cornmeal and ensure all other ingredients are certified gluten-free.
- Add crumbled bacon or diced green chilies for extra flavor if your family enjoys more robust tastes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 305 kcal
- Sugar: 9 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg