Description
This sweet creamed corn casserole is a comforting, slightly sweet side dish featuring a creamy custard-like texture made with whole kernel corn, creamed corn, sour cream, and Jiffy corn muffin mix. It is baked to a golden-brown perfection with buttery edges, perfect for holiday dinners or family meals.
Ingredients
Scale
Main Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Melt Butter: Place the butter in an 8×8 or 9×9 inch glass baking pan and melt it in the microwave. Spread the melted butter up the sides of the pan with a spatula or pastry brush to prevent sticking.
- Add Corn: Drain the whole kernel corn and add it to the butter in the pan.
- Add Creamed Corn and Sour Cream: Pour the entire can of creamed corn into the pan. Then add 1 cup of sour cream.
- Mix Dry Ingredients: Add 3 tablespoons of granulated sugar and 1/2 teaspoon kosher salt to the pan (adjust salt if using table salt). Add the full box of Jiffy corn muffin mix.
- Combine Mixture: Stir all ingredients together thoroughly using a spatula, scraping down the edges to ensure even mixing.
- Bake: Bake the casserole at 350 degrees Fahrenheit for 40 minutes or until the edges are golden brown and pulling away from the sides, and the center is set (check with a toothpick that it comes out clean).
- Cool and Serve: Let the casserole cool on a wire rack for a few minutes before serving warm.
Notes
- Using a metal pan will reduce baking time by a couple of minutes compared to a glass pan, so check early to avoid overbaking.
- You can double the recipe and bake in a 9×13 inch pan, which will serve 16-20 people and take about 45 minutes to bake.
- For a sweeter casserole, increase sugar to 1/2 cup or 3/4 cup instead of 3 tablespoons.
- Adding 2 eggs will make a fluffier, cake-like texture and increase the casserole height.
- Incorporate 1 1/2 cups shredded cheddar cheese instead of sugar for a savory twist; sprinkle additional cheese and optional jalapeños or cooked bacon on top.
- The casserole can be made in a slow cooker: cook on high for 2 hours or low for 3-4 hours in a sprayed 4-quart or 6-quart slow cooker.
- For a variation, reserve half the sour cream, add 2 eggs, mix, then dollop reserved sour cream on top and swirl before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
