Corn Casserole
Ingredients
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can cream-style corn
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs
1 (8.5-ounce) box Jiffy Corn Muffin Mix (or similar corn bread mix)
1 cup shredded cheddar cheese (optional but recommended)
½ teaspoon salt (optional, adjust to taste)
¼ teaspoon black pepper (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir until fully blended.
Step 3: Add Corn Muffin Mix
Add the Jiffy Corn Muffin Mix to the bowl and stir until just combined — do not overmix.
Step 4: Fold in Cheese (Optional)
If using cheese, gently fold in shredded cheddar for a creamy, cheesy flavor.
Step 5: Pour into Baking Dish
Pour the mixture into the prepared baking dish. Spread evenly with a spatula.
Step 6: Bake the Casserole
Bake for 45–55 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean.
Step 7: Cool Slightly & Serve
Let the casserole cool for 5–10 minutes before serving. It will firm up slightly as it cools.