Description
This classic Corn Casserole recipe is a comforting and delicious side dish perfect for any meal. Made with a mix of whole kernel corn, creamed corn, corn muffin mix, sour cream, butter, and shredded cheddar cheese, it’s baked to golden perfection and offers a creamy, cheesy texture that pairs well with a variety of main courses.
Ingredients
Scale
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box corn muffin mix (approximately 8.5 oz)
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to ensure the casserole does not stick.
- Combine Ingredients: In a large mixing bowl, add the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, and shredded cheddar cheese. Stir everything together until the mixture is well combined and uniform.
- Transfer to Baking Dish: Pour the combined corn mixture into the greased baking dish, spreading it evenly across the dish for consistent cooking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 45 minutes. Bake until the top is golden brown and the center is set, indicating the casserole is cooked through.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Serving slightly warm enhances the flavor and texture.
Notes
- Drain the whole kernel corn well to prevent a soupy texture.
- You can add chopped green chilies for a bit of heat and extra flavor.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Use sharp cheddar cheese for a more pronounced cheesy taste.
