Description
There’s something magical about a warm, golden, and buttery corn casserole fresh out of the oven.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- ½ cup (1 stick) butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 eggs, beaten
- ¼ cup sugar (optional, for a sweeter casserole)
- ½ tsp salt
- ½ tsp black pepper
Optional Add-Ins
- 1 cup shredded cheddar cheese (for a cheesy version)
- ¼ tsp cayenne pepper (for a little kick)
- 4 slices cooked bacon, crumbled (because bacon makes everything better!)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large bowl, whisk together the eggs, melted butter, and sour cream. Stir in both cans of corn (drained whole kernel and creamed corn).
Add the Jiffy corn muffin mix, sugar (if using), salt, and pepper. Stir until just combined. Don’t overmix—a few lumps are okay!
Pour the mixture into the greased baking dish and smooth out the top. Bake for 45-50 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Let the casserole cool for 5-10 minutes before serving. Scoop it onto plates, add a pat of butter on top if you like, and dig in!