Description
Easy and delicious corn casserole, perfect as a side dish. Creamy, cheesy, and slightly sweet, this casserole is a crowd-pleaser!
Ingredients
Scale
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese (reserve 1/4 cup for topping)
- 1/2 cup butter, melted
- 1 (8.5 ounce) package corn muffin mix (such as Jiffy)
- 1/4 cup chopped green onions (optional)
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Drain the whole kernel corn well. Chop green onions (if using).
- In a large bowl, combine creamed corn and drained whole kernel corn. Add sour cream and stir until incorporated. Add 3/4 cup cheddar cheese and melted butter. Stir in corn muffin mix until just combined (do not overmix). Add green onions (if using), sugar (if using), salt, and pepper. Stir until well distributed.
- Pour corn mixture into the prepared baking dish. Spread evenly. Sprinkle the reserved 1/4 cup cheddar cheese over the top.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
- Let cool for 10-15 minutes before slicing and serving warm.
Notes
- For a spicier casserole, add a pinch of cayenne pepper or a dash of hot sauce.
- Experiment with different cheeses like Monterey Jack or pepper jack.
- Add cooked bacon, ham, or sausage for a heartier casserole.
- Add chopped vegetables like bell peppers, onions, or zucchini.
- Use fresh corn (about 3 cups cooked) instead of canned.
- Use gluten-free corn muffin mix for a gluten-free version.
- Sprinkle with breadcrumbs before baking for a crispy topping.
- Assemble ahead of time and refrigerate until ready to bake (add a few minutes to baking time).
- Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- If the casserole is too dry, add more sour cream or melted butter.
- If the casserole is too watery, make sure to drain the corn well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes