Description
This hearty Corn Casserole combines the sweetness of whole kernel corn and creamed corn with the comforting texture of corn muffin mix, sour cream, melted butter, and sharp cheddar cheese. Baked to a golden brown perfection, it’s an ideal side dish for family dinners, potlucks, or holiday meals, delivering creamy, cheesy, and slightly sweet flavors in every bite.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box corn muffin mix (typically about 8.5 oz)
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and shredded cheddar cheese. Stir them together until all ingredients are evenly blended, creating a thick batter.
- Pour Batter: Pour the combined mixture into the prepared baking dish, spreading it out evenly to ensure consistent cooking throughout.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is golden brown on top and set in the center. This means the edges will be slightly crisp and the middle firm to touch.
- Cool and Serve: Remove from the oven and allow the casserole to cool for a few minutes to let it set further, making it easier to slice and serve. Enjoy warm as a comforting side dish.
Notes
- For extra creaminess, you can add an additional 1/4 cup of sour cream or cream cheese.
- Try adding diced jalapeños or green chilies for a spicy kick.
- Shredded sharp cheddar cheese adds great flavor; however, mozzarella or Monterey Jack can be used for a milder taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure the corn muffin mix is fresh for the best texture and rise.
