Ingredients
Scale
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix (or similar corn bread mix)
- 1 cup shredded cheddar cheese (optional but recommended)
- ½ teaspoon salt (optional, adjust to taste)
- ¼ teaspoon black pepper (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir until fully blended.
Add the Jiffy Corn Muffin Mix to the bowl and stir until just combined — do not overmix.
If using cheese, gently fold in shredded cheddar for a creamy, cheesy flavor.
Pour the mixture into the prepared baking dish. Spread evenly with a spatula.
Bake for 45–55 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean.
Let the casserole cool for 5–10 minutes before serving. It will firm up slightly as it cools.
Notes
- Texture Tip: For a firmer casserole, bake closer to 55 minutes. For a softer, spoonable texture, bake 45–50 minutes.
- Cheese Tip: Sharp cheddar adds a great flavor contrast to the sweetness of the corn.
- Make-Ahead Tip: You can mix all ingredients (except baking) and refrigerate overnight. Bring to room temp before baking.
- Gluten-Free Option: Use a gluten-free corn muffin mix.