This delicious and creamy Corn Casserole is a classic comfort dish that’s perfect for holiday gatherings, potlucks, or weeknight dinners. With a simple mix-and-bake method, it’s a no-fuss recipe that delivers big flavor!
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 box (8.5 oz) Jiffy cornbread mix
- 1 cup shredded cheddar cheese (optional, for a cheesy twist)
- ½ teaspoon salt (optional, adjust to taste)
- ½ teaspoon ground black pepper
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or a deep casserole dish with non-stick spray or butter.
Step 2: Mix Ingredients
- In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter.
- Stir in the Jiffy cornbread mix until fully incorporated.
- (Optional) Add ¾ cup of shredded cheddar cheese for a cheesy corn casserole and mix well.
Step 3: Pour into Dish
- Pour the mixture into the prepared baking dish and spread it out evenly.
- (Optional) Sprinkle the remaining ¼ cup of shredded cheddar cheese on top.
Step 4: Bake
- Bake for 40–50 minutes, or until the top is golden brown and the center is set.
- Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
Step 5: Cool and Serve
- Let the casserole cool for 5–10 minutes before serving. This allows it to set up for easier slicing.
Tips for Success
- Cheesy Variation: For an ultra-cheesy casserole, use up to 1 ½ cups of shredded cheese. Monterey Jack or Pepper Jack are also great options.
- Add Extra Flavor: Mix in ½ teaspoon garlic powder or onion powder for added savory depth.
- Make Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake it fresh the next day.
- Double the Recipe: Feeding a crowd? Double the ingredients and use a larger baking dish.
Variations
- Spicy Kick: Add 1 small can of diced green chiles or ½ teaspoon cayenne pepper for a touch of heat.
- Vegetable Add-Ins: Mix in ½ cup diced bell peppers or jalapeños for color and crunch.
- Bacon Bliss: Stir in ½ cup crumbled cooked bacon for a smoky flavor.
- Gluten-Free Option: Use a gluten-free cornbread mix instead of Jiffy.
FAQs
Q: Can I make corn casserole without Jiffy cornbread mix?
A: Yes! Substitute with a mix of ½ cup cornmeal, 2 tablespoons all-purpose flour, 1 tablespoon sugar, ½ teaspoon baking powder, and a pinch of salt.
Q: How do I store leftovers?
A: Store leftover corn casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Q: Can I freeze corn casserole?
A: Yes! Let the casserole cool completely, then wrap it tightly in foil or plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Corn Casserole is a timeless dish that’s always a hit. Its creamy texture, rich buttery flavor, and versatility make it a standout side for any occasion. Whether you enjoy it as-is or add your own twist, this recipe is sure to become a favorite. Bake it today and savor the warmth of homemade comfort food!
