Description
- This creamy corn casserole recipe is a classic side dish made with sweet corn, sour cream, and cornbread mix. Perfect for holidays, potlucks, or cozy family dinners.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box Jiffy corn muffin mix
- 2 large eggs
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine both cans of corn, sour cream, melted butter, and eggs.
- Add the Jiffy mix and fold in until just combined.
- Stir in the shredded cheese (reserve a bit for topping if desired).
- Pour into the baking dish and spread evenly.
- Bake uncovered for 45–50 minutes, until golden on top and set in the middle.
- Let rest for 5–10 minutes before serving.
Notes
- Don’t overmix the batter to keep the texture light.
- Add jalapeños, bacon, or green chiles for extra flavor.
- Make ahead and store covered in the fridge for up to 24 hours before baking.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg