Description
Delight in a creamy, cheesy corn casserole that’s a perfect side dish for any meal. This comforting baked casserole combines creamed corn, whole kernel corn, sour cream, and cheddar cheese for a rich and flavorful experience ideal for family dinners and holiday gatherings.
Ingredients
Scale
Main Ingredients
- 14.75 oz can creamed corn
- 15.25 oz can whole kernel corn (drained)
- 2 eggs (whisked together)
- 8 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1/2 stick butter (melted, 4 tablespoons)
- 1 cup cheddar cheese (shredded)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking when your casserole mixture is prepared.
- Combine Ingredients: In a large mixing bowl, stir together the creamed corn, drained whole kernel corn, whisked eggs, Jiffy corn muffin mix, sour cream, and melted butter until well combined, creating a creamy batter.
- Prepare the Casserole Dish: Grease a 9 x 13-inch casserole dish thoroughly to prevent sticking. Pour the corn mixture evenly into the dish.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the mixture in the casserole dish for a delicious, cheesy crust.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 50 minutes, allowing the mixture to set and flavors to meld.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes, or until the top turns a light golden brown and is slightly crisp.
- Rest Before Serving: Let the casserole stand for 5 minutes after removing from the oven to allow it to firm up slightly, making it easier to serve and enhancing the texture.
Notes
- Using a greased dish prevents the casserole from sticking and ensures easy serving.
- Covering the casserole during the first part of baking helps retain moisture, keeping the casserole creamy.
- Allowing it to rest before serving lets the casserole set properly, improving texture and flavor.
- You can add diced jalapeños or green chilies for a spicy twist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
