Description
This Creamed Corn Casserole is a buttery, comforting side dish that’s effortlessly easy to make and always a hit. With just a few pantry staples and a golden, cheesy finish, it’s the perfect addition to holiday dinners, potlucks, or weeknight meals.
Ingredients
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½ cup butter, melted
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1 can cream-style corn
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1 can whole kernel corn, drained
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1 cup sour cream
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1 (8.5 oz) package Jiffy cornbread mix
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1 cup shredded sharp cheddar cheese (optional, but recommended)
Instructions
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Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter.
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Mix the base: In a large mixing bowl, combine the melted butter, cream-style corn, whole kernel corn, and sour cream. Stir until fully incorporated.
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Add cornbread mix and cheese: Fold in the Jiffy cornbread mix and stir until smooth. If using cheese, gently fold it into the batter.
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Bake: Pour the mixture evenly into the prepared casserole dish. Bake for about 40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
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Serve: Let cool slightly, then serve warm for the best creamy texture and flavor.
Notes
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For a cheesier version, sprinkle additional shredded cheddar on top during the last 10 minutes of baking.
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You can double the recipe for larger gatherings—just use a larger dish and adjust bake time as needed.
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This dish pairs wonderfully with roasted meats, barbecue, or festive holiday spreads.
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Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American