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Abdul Rehman

Corn Casserole Recipe That Works Every Time

This corn casserole combines creamed corn, whole kernel corn, Jiffy mix, sour cream, and butter into a custardy, golden side dish. It holds its shape, reheats well, and comes together with one bowl and ten minutes of prep.
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Prep Time 10 minutes
Cook Time 45 minutes
10 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • 1 can 15 oz whole kernel corn, drained
  • 1 can 14.75 oz creamed corn
  • 1 box 8.5 oz Jiffy corn muffin mix
  • 1 cup sour cream
  • ½ cup 113 g unsalted butter, melted and slightly cooled
  • 2 large eggs room temperature
  • ½ tsp fine salt
  • ¾ cup shredded sharp cheddar cheese optional
  • ¼ tsp garlic powder optional

Method
 

  1. Preheat oven to 175°C (350°F). Grease a 9x9-inch or 2-quart baking dish.
  2. Whisk melted butter, sour cream, and eggs together in a large bowl until smooth.
  3. Stir in drained whole kernel corn and creamed corn until combined.
  4. Fold in Jiffy mix and salt until just combined. Do not overmix.
  5. Pour into the prepared baking dish. Top with shredded cheese if using.
  6. Bake uncovered 40 to 45 minutes until the top is golden and the center no longer jiggles.
  7. Rest 10 minutes before cutting and serving.