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Corn Casserole

A creamy and delicious corn casserole that evokes warmth and nostalgia, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14.75 oz creamed corn
  • 15.25 oz whole kernel sweet corn, drained
  • 8.5 oz Jiffy corn muffin mix
  • 8 oz sour cream
  • 1 stick butter, melted
  • 1 cup cheddar cheese, shredded For topping

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together all the ingredients except for the cheddar cheese: creamed corn, whole kernel corn (drained), Jiffy mix, sour cream, and melted butter.
  3. Pour the mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
Baking
  1. Bake uncovered for about 45 minutes.
  2. Sprinkle the shredded cheddar on top and bake for an additional 10 to 15 minutes until golden and bubbly.
  3. Let it sit for about 5 minutes before serving.
Crock Pot Method
  1. Combine all the ingredients (except the cheddar) in a lightly greased Crock Pot.
  2. Cook on high for 2 to 3 hours or low for about 4 hours, adding the cheese during the last 20 minutes of cooking.

Notes

For added flavor, consider mixing in chopped jalapeños or spices like paprika. You can swap the cheddar for your favorite cheese or add diced bell peppers for a twist. Leftovers can be stored in an airtight container in the fridge for about 3-4 days, and reheated in the oven or microwave.