Description
This Easy Corn Casserole is a comforting side dish that’s creamy, sweet, and savory all at once. Made with cornbread mix, canned corn, and a rich combination of sour cream and butter, it’s a crowd-pleaser perfect for holiday meals or any family dinner.
Ingredients
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1 (8-ounce) box cornbread mix (like Jiffy Corn Muffin Mix)
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1 (15-ounce) can whole kernel corn, drained
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1 (15-ounce) can creamed corn
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2 large eggs
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1 cup sour cream (120g)
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1/2 cup unsalted butter, melted
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Salt and pepper to taste
Instructions
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Preheat your oven to 350°F (175°C).
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In a large bowl, mix together the cornbread mix, whole kernel corn, creamed corn, eggs, sour cream, and melted butter until well combined.
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Season with salt and pepper to taste.
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Pour the mixture into a greased 9×9-inch baking dish or a similar-sized casserole dish.
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Bake for 40–45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
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Let it cool slightly before serving. Enjoy!
Notes
You can add shredded cheese (cheddar or Monterey Jack) on top during the last 10 minutes of baking for an extra cheesy twist.
For a slightly sweet version, you can add a tablespoon of sugar to the mixture.
Leftovers store well in the fridge for 3–4 days and can be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: Corn Casserole, Easy Side Dish, Cornbread, Comfort Food, Thanksgiving Side, Holiday Recipe