Description
A classic sweet creamed corn casserole featuring whole kernel corn, creamed corn, sour cream, sugar, and Jiffy corn muffin mix, baked to golden perfection. This comforting side dish is creamy, slightly sweet, and perfect for holidays or family dinners.
Ingredients
Scale
Main Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the casserole.
- Melt Butter: Place 1/2 cup butter in an 8×8 or 9×9 inch glass pan and melt it in the microwave. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking while baking. If using a metal pan, melt the butter in a separate bowl and then transfer it to the pan.
- Add Corn Kernels: Drain the whole kernel corn by pressing the lid down while holding the can upside down over the sink. Add the drained corn to the butter in the pan.
- Add Creamed Corn: Pour the entire can of creamed corn, including liquid, into the pan with the corn kernels and butter.
- Add Sour Cream and Seasonings: Add 1 cup sour cream, 3 tablespoons granulated sugar, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) to the pan.
- Incorporate Corn Muffin Mix: Add the entire 8-ounce box of Jiffy corn muffin mix to the mixture in the pan. Use a spatula to stir everything together thoroughly until well combined, scraping down the edges.
- Bake: Bake the casserole at 350 degrees F for 40 minutes. The edges should be golden brown and pulling away from the sides. The center should be set and not jiggle more than the edges. A toothpick inserted in the center should come out clean without wet batter.
- Cool and Serve: Let the casserole cool on a wire rack for a couple of minutes before serving warm for the best texture and flavor.
Notes
- Corn casserole baked in a metal pan will cook a couple of minutes faster than in a glass pan, so check it early if using metal.
- You can double the recipe and bake it in a 9×13 inch pan, which serves 16-20 people and will take closer to 45 minutes to bake.
- For a sweeter casserole, increase sugar to 1/2 cup or 3/4 cup.
- For a cake-like texture, add 2 eggs to the mixture before baking to make it fluffier and taller.
- Adding cheese is delicious—omit sugar and stir in 1 1/2 cups shredded cheddar cheese and sprinkle 1/2 cup on top. Optional additions include chopped jalapeños or cooked bacon.
- The recipe can be adapted for slow cookers: cook on high for 2 hours or low for 3-4 hours in a 4-quart slow cooker, or double for a 6-quart slow cooker.
- For the version with eggs and reserved sour cream, add 2 eggs and reserve half of the sour cream to dollop on top before baking, swirling it in; this may require a few extra minutes in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
