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Creamy Corn Casserole

Close-up of a golden-brown slice of cornbread casserole with visible corn kernels on a white plate.
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A moist and custardy corn casserole with a slightly sweet flavor, perfect as a comforting side dish.

Ingredients

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  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can creamed corn
  • 1 (8 ounce) container sour cream
  • 1 (8.5 ounce) box Jiffy cornbread mix
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, Jiffy cornbread mix, beaten eggs, and melted butter.
  3. Stir everything together until well combined. The batter will be thick.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 45-55 minutes, or until the casserole is set and the top is lightly golden brown. A toothpick inserted into the center should come out clean.
  6. Let the casserole cool for a few minutes before serving.

Notes

  • For an extra moist casserole, ensure you use the creamed corn and don’t overbake.
  • This casserole pairs well with roasted meats and other holiday favorites.
  • You can add a pinch of black pepper or a dash of cayenne for a little heat.

Nutrition

Find it online: https://recipestokeep.com/cornbread-casserole-recipe/