Description
A creamy and slightly sweet corn casserole that features a soft, golden top, perfect as a side for family dinners or potlucks.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream (or Greek yogurt)
- ½ cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1 cup shredded cheddar cheese, divided
- Salt and pepper to taste
- ½ cup diced jalapeños or green chilies for spice
- ½ cup cooked bacon bits for smoky flavor
- ¼ cup chopped green onions for freshness
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine drained whole corn, creamed corn, sour cream, melted butter, and corn muffin mix. Stir until just combined; do not overmix.
- Fold in half of the shredded cheddar and season with salt and pepper.
- Pour the mixture into the prepared dish and bake for 40–45 minutes until lightly golden and set in the center.
- Sprinkle the remaining cheese on top and bake for an additional 5 minutes until melted and bubbly.
- Remove from the oven and let it rest for 10 minutes before serving. Slice and serve warm.
Notes
For added richness, place a few small knobs of butter on top before the final bake. This casserole can also be made ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg