Description
This Creamed Corn Casserole is a comforting and delicious side dish featuring a rich blend of whole kernel and creamed corn, combined with sour cream, melted butter, shredded cheddar cheese, eggs, and a boxed cornbread mix. Baked to golden perfection, it offers a creamy texture with a crispy browned edge, perfect for holiday dinners or any family meal.
Ingredients
Scale
Corn Mixture
- 15 ounces Whole Kernel Corn (drained)
- 15 ounces Creamed Corn (do not drain)
- 1 cup Sour Cream
- 1/2 cup Butter (melted)
- 1 1/2 cups Cheddar Cheese (shredded)
- 2 Eggs
Dry Ingredients
- 8 ounces Cornbread Mix (boxed, such as Jiffy)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit, ensuring it reaches the proper temperature before baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the whole kernel corn (drained), creamed corn (with liquid), sour cream, melted butter, shredded cheddar cheese, eggs, and the cornbread mix. Stir thoroughly until all ingredients are evenly incorporated.
- Prepare Baking Dish: Grease a 9×13-inch casserole dish with butter or non-stick spray to prevent sticking, then pour the combined mixture evenly into the dish.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45 minutes, or until the edges begin to brown and the center is set.
- Rest Before Serving: Once baked, remove the casserole from the oven and let it stand for at least 10 minutes to allow it to firm up, making it easier to serve.
Notes
- Do not drain the creamed corn to maintain the creamy texture of the casserole.
- Using a boxed cornbread mix like Jiffy simplifies the recipe and adds authentic cornbread flavor.
- Letting the casserole rest after baking helps it set and enhances slicing.
- For a sharper flavor, use extra sharp cheddar cheese.
- This casserole pairs well with roasted meats and holiday dinners.
