Description
This Creamed Corn Casserole is a comforting and easy-to-make side dish featuring a rich blend of whole kernel and creamed corn baked with sour cream, butter, cornmeal muffin mix, and eggs. Perfect for holiday meals or cozy family dinners, it delivers a creamy, slightly sweet flavor with a golden crust.
Ingredients
Scale
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup cornmeal muffin mix (such as Jiffy)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch or a similarly sized baking dish to prepare it for the batter.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, cornmeal muffin mix, eggs, salt, and black pepper. Stir everything together until the mixture is fully combined and smooth.
- Transfer Mixture: Pour the combined mixture evenly into the prepared baking dish and spread it out to create a uniform layer.
- Bake: Place the baking dish in the oven and bake for 45–50 minutes. Bake until the top turns golden brown and the center is set, confirmed by a toothpick inserted in the middle coming out clean or with just a few moist crumbs.
- Cool and Serve: Once baked, remove the casserole from the oven and let it cool for 5 to 10 minutes before slicing and serving to allow it to set perfectly.
Notes
- For extra richness and flavor, sprinkle shredded cheddar cheese on top during the last 10 minutes of baking.
- You can double this recipe for a larger 9×13-inch pan; just increase the baking time slightly to ensure it cooks through.
