Description
Corn casserole is a creamy, comforting side dish made with sweet corn, sour cream, and corn muffin mix, baked until golden and fluffy. It's perfect for holidays or weeknight dinners.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1 package (8.5 oz) Jiffy corn muffin mix
- 1/2 cup (1 stick) butter, melted
- Optional: 1 cup shredded cheddar cheese
- Optional: 1/4 cup diced jalapeños
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine whole kernel corn, cream-style corn, sour cream, corn muffin mix, and melted butter.
- Optional: Stir in shredded cheese and/or jalapeños for extra flavor.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
- Let cool slightly before serving to allow it to firm up.
Notes
- Can be made ahead and refrigerated unbaked for up to 24 hours.
- Leftovers can be stored in the fridge for up to 4 days.
- Freezes well for up to 2 months.
- Plain Greek yogurt can substitute sour cream for a lighter option.
- Ensure the center is set before removing from the oven to avoid a runny texture.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
