Description
This comforting Corn Casserole combines sweet corn kernels, creamy creamed corn, and a moist corn muffin mix, all blended with sour cream, melted butter, and sharp cheddar cheese. Baked to golden perfection, it’s a delightful side dish perfect for family dinners or holiday gatherings.
Ingredients
Scale
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box corn muffin mix (approximately 8.5 oz)
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Combine ingredients: In a large mixing bowl, add the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and shredded cheddar cheese. Stir everything until the mixture is well combined and uniform in texture.
- Transfer to baking dish: Pour the combined mixture evenly into the prepared baking dish, spreading it out so that it cooks evenly.
- Bake the casserole: Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the center has set, indicating it is fully cooked.
- Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes before slicing and serving, enabling it to firm up slightly for better portioning.
Notes
- Ensure you drain the whole kernel corn thoroughly to avoid a watery casserole.
- For a spicier variation, add diced jalapeños or a pinch of cayenne pepper to the mixture.
- You can substitute cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.
- Allow the casserole to cool slightly before serving to maintain its shape.
- This dish pairs well with roasted meats or as part of a holiday meal spread.
