Description
This creamy corn bake recipe is a simple and delicious side dish, perfect for any meal. It features a blend of sweet corn, a creamy sauce, and often a hint of cheese, making it a popular choice for gatherings and holidays.
Ingredients
- 2 cans (15 ounces each) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional, for cheesy corn casserole)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish for your easy corn casserole.
- In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Mix well to ensure all ingredients are incorporated for this sweet corn pudding.
- Stir in the Jiffy corn muffin mix until just combined. Do not overmix. If making a cheesy corn casserole, gently fold in the shredded cheddar cheese now.
- Pour the corn mixture into the prepared baking dish. Spread evenly.
- Bake for 45-60 minutes, or until the corn casserole is golden brown and set in the center. A toothpick inserted into the center should come out clean.
- Let the baked corn dish cool for a few minutes before serving. Enjoy your homemade corn casserole!
Notes
- For a richer flavor, you can add a pinch of sugar or a dash of hot sauce to the corn casserole mixture.
- Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- This side dish recipes with corn can be easily doubled for larger gatherings or a potluck.
- Consider adding chopped green onions or chives for extra flavor and garnish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
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