Description

This delicious Corn Casserole is a creamy, comforting side dish perfect for family dinners and holiday gatherings. Made with a mix of Jiffy Cornbread Mix, creamed corn, whole kernel corn, eggs, melted butter, and sour cream, it bakes to a golden brown perfection with a moist, fluffy texture inside. Easy to prepare and crowd-pleasing, it combines sweet corn flavors with a rich, tender crumb that pairs wonderfully with many main dishes.

Ingredients

Scale

Dry Ingredients

1 box Jiffy Cornbread Mix

Wet Ingredients

1 can Creamed Corn (approximately 14.75 oz)
1 can Whole Kernel Corn, drained (approximately 15.25 oz)
2 large Eggs
1 stick Butter, melted (1/2 cup or 113 grams)
1 cup Sour Cream

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole evenly.
Prepare the Baking Dish: Lightly grease a medium-sized casserole dish with butter or cooking spray to prevent sticking and help the casserole brown nicely.
Combine Dry and Wet Ingredients Separately: In a large mixing bowl, combine the Jiffy Cornbread Mix, eggs, and melted butter. Stir until the mixture is smooth and well incorporated.
Add Corn: Gently fold in the creamed corn and the drained whole kernel corn into the cornbread mixture. This adds texture and a sweet corn flavor throughout the casserole.
Incorporate Sour Cream: Add the sour cream carefully and fold it into the batter to keep the mixture fluffy and creamy without overmixing.
Bake the Casserole: Pour the combined mixture into the prepared casserole dish and spread evenly. Bake in the preheated oven for about 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the casserole cool slightly to set before serving. This helps it firm up for easier slicing and better texture.

Notes

Ensure the whole kernel corn is well drained to avoid a soggy casserole.
Do not overmix the batter after adding sour cream to maintain a light texture.
This casserole can be made ahead of time and refrigerated before baking; just increase baking time by about 10 minutes if baking from cold.
Try adding shredded cheese or chopped jalapeños for a variation with extra flavor and spice.
Leftovers can be stored covered in the fridge for up to 3 days and reheated in the oven.