Description
Comfort comes alive with this creamy corn casserole that brings Southern charm straight to your dinner table. Tender corn kernels mingle with buttery cornbread and a smooth, rich base that melts perfectly with each warm spoonful.
Ingredients
Scale
Main Ingredients:
- 1 15 ounces (425 grams) can whole kernel corn, drained
- 1 15 ounces (425 grams) can creamed corn
- 1 box 8.5 ounces (241 grams) Jiffy corn muffin mix
- 1 cup (240 milliliters) sour cream
Supporting Ingredients:
- ½ cup (113 grams) 1 stick unsalted butter, melted
- 1 cup (100 grams) shredded cheddar cheese
Garnish (Optional):
- Chopped parsley
- Chopped green onions
Instructions
- Warm your oven to 350°F and coat a 9×9-inch baking dish with cooking spray or butter to prevent sticking.
- Empty the whole kernel corn and creamed corn into a spacious mixing bowl, ensuring you’ve thoroughly drained the canned corn.
- Add the 1 cup of sour cream and ½ cup melted unsalted butter to the corn mixture, stirring until the ingredients are evenly distributed.
- Pour the entire 8.5 oz box of Jiffy corn muffin mix into the bowl, mixing carefully to create a smooth, consistent batter without overmixing.
- If using cheese, gently fold 1 cup of shredded cheddar into the mixture, distributing it evenly throughout the casserole base.
- Transfer the entire mixture to your prepared baking dish, spreading it into a uniform layer that reaches all corners of the pan.
- Slide the dish into the preheated oven and bake for 45-50 minutes, watching for a golden-brown top and a firm, set center.
- Remove the casserole from the oven and allow it to rest for 5-10 minutes, which helps the dish settle and makes serving easier.
- Sprinkle chopped parsley or green onions on top for a fresh garnish that adds color and a light herb accent.
Notes
- Fresh corn adds amazing sweetness, so use high-quality kernels when possible.
- Mixing ingredients thoroughly prevents dry spots in the casserole and ensures even baking.
- For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.
- Leftovers reheat beautifully in the microwave and taste great the next day, making this a perfect make-ahead side dish.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg