Description
This classic Corn Casserole is a creamy, cheesy baked side dish that combines whole kernel corn, creamed corn, and a corn muffin mix to create a golden-brown, savory treat perfect for family meals or holiday gatherings.
Ingredients
Scale
Ingredients
- 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) and grease a 9×13-inch baking dish to prevent the casserole from sticking during baking.
- 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 thoroughly until the mixture is well blended and uniform.
- Pour Mixture into Dish: Transfer the combined mixture into the greased baking dish, spreading it out evenly for consistent baking.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes or until the casserole turns golden brown on top and is set in the center (no longer jiggly).
- Cool and Serve: Allow the casserole to cool for a few minutes after baking; this helps it set further and makes serving easier and safer.
Notes
- Ensure the corn muffin mix is fresh for the best rise and texture.
- For extra flavor, you can add chopped jalapeños or diced green chilies to the mixture.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Let the casserole cool slightly before serving to allow it to firm up and slice better.
