Description
This classic Corn Casserole is a comforting, cheesy baked side dish perfect for family dinners and holiday gatherings. Combining whole kernel and creamed corn with corn muffin mix, sour cream, melted butter, and shredded cheddar cheese, it bakes into a golden, creamy casserole that’s both easy to make and delicious.
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: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking during baking.
- Combine Ingredients: In a large mixing bowl, add the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and shredded cheddar cheese.
- Mix Thoroughly: Stir all the ingredients together until you have a well-combined, thick batter consistent in texture.
- Bake the Casserole: Pour the mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is set in the center.
- Cool and Serve: Remove from oven and let the casserole cool for a few minutes before serving to allow it to firm up slightly for easier slicing.
Notes
- Drain the whole kernel corn well to avoid excess moisture that can affect baking.
- For a gluten-free version, use a gluten-free corn muffin mix.
- Adding a little extra cheddar cheese on top before baking can enhance the cheesy crust.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If you prefer a spicier version, add a dash of cayenne pepper or chopped jalapeños to the mix.
