Ingredients
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8.5 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 stick butter (1/2 cup), melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix ingredients: In a large bowl, combine creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until all ingredients are well mixed.
- Prepare baking dish: Grease a 9×13 inch casserole dish or a 10-inch cast iron skillet generously to prevent sticking.
- Bake the casserole: Pour the mixture into your greased baking dish. Bake uncovered for 45 minutes.
- Add cheese topping: Remove the casserole from the oven, sprinkle shredded cheddar evenly over the top, and return it to the oven.
- Finish baking: Bake for an additional 10-15 minutes, or until the cheese is melted and the top starts to brown nicely.
- Rest before serving: Let the casserole stand for 5 minutes to set before serving.
Notes
- You can prepare this casserole up to two days in advance and refrigerate before baking.
- Make sure to drain the whole kernel corn well to avoid excess moisture.
- For a slower cooking method, this recipe can be adapted for the Crock Pot: cook on high for 2-3 hours or low for 4 hours, adding cheese in the last 20 minutes.
- Use a cast iron skillet if available for a rustic presentation and extra flavor.
- Pair this savory casserole with your favorite main dishes like roasted meats or grilled vegetables.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
