Ingredients
Wet Ingredients
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 cup sour cream (full-fat for best texture)
- 1 can creamed corn
- 1 can whole kernel corn, drained
Dry Ingredients
- 1 box corn muffin mix (Jiffy corn muffin mix)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. While the oven is warming up, gather and prepare all your ingredients, making sure to drain the whole kernel corn thoroughly.
- Mix Wet Ingredients: In a large mixing bowl, lightly whip the eggs with a fork. Then add the melted butter and sour cream, mixing gently to combine.
- Add Corn: Stir in both the drained whole kernel corn and the creamed corn into the wet mixture, whisking until everything is well combined and smooth.
- Combine with Muffin Mix: Pour the Jiffy corn muffin mix into the bowl and stir thoroughly to ensure there are no lumps and the mixture has a uniform consistency.
- Prepare Casserole Dish: Butter an 8×8 inch casserole dish to prevent sticking. Pour the batter evenly into the prepared dish, spreading it out for uniform baking.
- Bake: Place the casserole in the preheated oven and bake uncovered for 45 minutes. The top should turn golden, edges slightly cracked, and the center should be firm but not jiggly when done.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly. Serve warm and enjoy this delicious corn casserole.
Notes
- Using full-fat sour cream gives the casserole the best creamy texture and flavor.
- Ensure the whole kernel corn is well drained to avoid a watery casserole.
- Butter the casserole dish well to prevent sticking and make serving easier.
- This recipe can be doubled for a larger crowd by using a bigger casserole dish and adjusting baking time accordingly.
- For a variation, add shredded cheese or diced jalapeños for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
