Corn Casserole
A tender, custard-like baked casserole made with whole kernel and creamed corn, cornbread mix, butter, and sour cream — a beloved American holiday staple that sits halfway between a side dish and a pudding.
Ingredients
- 2 cans whole kernel corn (15 oz can), drained
- 2 cans creamed corn (15 oz can)
- 2 boxes Jiffy corn muffin mix (8.5 oz box)
- 8 tbsp unsalted butter, melted
- 1 cup sour cream
- 2 large eggs, beaten
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp salt
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2
In a large bowl, stir together 2 cans drained whole kernel corn (15 oz can), 2 cans creamed corn (15 oz can), 2 boxes Jiffy corn muffin mix (8.5 oz box), 8 tbsp melted unsalted butter, 1 cup sour cream, 2 beaten large eggs, and 1/2 tsp salt until just combined.
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3
Pour the batter into the prepared baking dish and smooth the top.
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4
Bake for 40 minutes. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top and bake for another 5 minutes until the cheese is melted and the casserole is set and lightly golden.
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5
Let cool for 5 minutes before serving.