Description
Creamy Corn Casserole is a rich, comforting side dish perfect for Thanksgiving, combining corn, sour cream, and buttery cornbread into one irresistible bake.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded sharp cheddar cheese (optional)
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup breadcrumbs or crushed cornflakes for topping
Instructions
1. Set your oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or cooking spray so your corn casserole doesn’t stick.
2. In a large bowl, stir together the drained whole kernel corn, creamed corn, sour cream, and melted butter until smooth and combined.
3. Pour in the Jiffy corn muffin mix and stir it in well. Beat the eggs separately, then mix them into the batter along with salt and pepper until everything is evenly blended.
4. If you’re using shredded cheddar cheese, gently fold it into the mixture now. Pour the batter into your prepared casserole dish, spreading it out evenly. If you like a crunchy top, sprinkle breadcrumbs or crushed cornflakes over the surface.
5. Bake for 45 to 55 minutes. Your casserole is done when the edges turn golden brown and a toothpick or knife inserted in the center comes out mostly clean.
6. Let the casserole cool for about 5 to 10 minutes. This helps it to set a bit so it holds together nicely on the plate. Serve warm and enjoy this creamy, comforting dish alongside your Thanksgiving feast!
Notes
This casserole can be made a day ahead—just refrigerate before baking and add a few extra minutes to the cook time.
For extra flavor, add chopped jalapeños or green onions to the mix.
To make it extra cheesy, top with additional shredded cheese during the last 10 minutes of baking.