​Easy Creamy Corn Casserole

 

​A rich, savory-sweet side dish with a delicate, moist texture.
​Prep time: 5 minutes
Cook time: 45–50 minutes
Servings: 8

​Ingredients

​1 can (15 oz) Whole kernel corn (drained)
​1 can (14.75 oz) Cream-style corn (do not drain)
​1 package (8.5 oz) Jiffy Corn Muffin Mix (or any dry cornbread mix)
​1 cup Sour cream
​1/2 cup (1 stick) Unsalted butter, melted
​1 cup Shredded sharp cheddar cheese (optional, for a cheesy twist)
​Pinch of salt and black pepper to taste

​Instructions

​Preheat and Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray.
​Mix the Base:
In a large mixing bowl, combine the drained whole kernel corn, the cream-style corn, sour cream, and melted butter. Stir until well incorporated.
​Incorporate the Dry Ingredients:
Fold in the dry cornbread mix. Stir gently until no large dry clumps remain. If you are using cheese, fold in half of the shredded cheese now.
​Bake:
Pour the mixture into the prepared baking dish and spread it evenly. Bake for 45 to 50 minutes, or until the edges are golden brown and the center is set (it should have a slight jiggle but not be liquid).
​Add the Topping (Optional):
If you like a cheesy crust, sprinkle the remaining half of the cheddar cheese over the top during the last 5–10 minutes of baking.
​Rest and Serve:
Remove from the oven and let it stand for 5–10 minutes before serving. This resting period allows the casserole to set properly.
​Chef’s Tips for Success
​For Extra Kick: Add a small can of diced green chilies or a pinch of cayenne pepper to the batter.
​Texture Balance: If you prefer a firmer, bread-like texture, add two lightly beaten eggs to the mixture before baking.
​Make it Ahead: You can mix the ingredients a few hours in advance and keep the dish covered in the fridge; just add 5 extra minutes to the baking time