Description
This easy corn casserole is a creamy, comforting side dish perfect for family dinners and holiday gatherings. Made with a mix of whole kernel and creamed corn combined with Jiffy Corn Muffin mix, sour cream, and butter, it bakes to a golden, slightly sweet, and tender texture that pairs wonderfully with a variety of main courses.
Ingredients
Ingredients
- 1 box Jiffy Corn Muffin mix (8 ounces, dry mix only)
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and prepare an 8×8-inch baking pan by spraying it lightly with cooking spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn (including the liquid), sour cream, and melted butter. Stir until all ingredients are well incorporated into a thick batter.
- Pour and Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake uncovered in the preheated oven for 45 to 50 minutes or until the top is lightly golden brown and the casserole is set.
- Season and Garnish: Once baked, remove from the oven and season with salt and freshly ground black pepper to your preference. Optional: garnish with fresh parsley or sliced green onions to add a fresh, vibrant touch before serving.
Notes
- Ensure you drain the whole kernel corn well to avoid excess moisture which can make the casserole soggy.
- For a richer flavor, you can substitute sour cream with Greek yogurt or add shredded cheese on top before baking.
- This casserole can be prepared a day ahead and baked just before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
