Description
A creamy and cheesy corn casserole that’s easy to make and perfect for gatherings.
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1 cup sour cream (or Greek yogurt)
- 1 cup cream of chicken soup (or vegetable broth with cornstarch for vegetarian)
- 1 cup shredded cheddar cheese (or non-dairy cheese)
- 1/2 cup butter, melted (or plant-based butter for vegan)
- 1 package Jiffy corn muffin mix (gluten-free option available)
- 1/2 cup chopped green onions
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the corn kernels, sour cream, cream of chicken soup, melted butter, and shredded cheddar cheese.
- Stir in the Jiffy corn muffin mix and chopped green onions until well combined.
- Pour the mixture into a greased casserole dish.
- Bake in the oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
For variations, try adding diced jalapeños for heat, cooked bacon for a heartier dish, or herbs and spices for distinct flavors.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg