Description
This classic Corn Casserole is a creamy, cheesy, and comforting side dish that’s perfect for any meal. Made with Jiffy Corn Muffin Mix, whole kernel corn, cream-style corn, sour cream, and melted butter, it’s baked to golden perfection and optionally enriched with shredded cheddar cheese for an extra cheesy touch.
Ingredients
Scale
Corn Casserole Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it or coating it with cooking spray to prevent sticking.
- Mix the ingredients: In a large bowl, combine the Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter. Mix thoroughly until all ingredients are evenly blended.
- Add cheese (optional): If you choose to use cheese, fold in the shredded cheddar cheese now to add a rich, cheesy flavor and creamy texture.
- Bake: Pour the mixture into the prepared baking dish and smooth the top. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is firm and set in the center.
- Serve: Remove from oven and let the casserole cool for a few minutes before serving. Enjoy as a delicious, comforting side dish to accompany your meal!
Notes
- For a spicier twist, add a small diced jalapeño or some chili powder to the mixture before baking.
- This casserole pairs well with roasted meats and holiday meals.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Using the shredded cheddar cheese is optional but recommended for added flavor and richness.
