Corn Casserole I

6 servings Prep: 10 m Cook: 45 m Total: 55 m Beginner
5.0/5 (4)
A creamy, comforting corn casserole made with whole kernel corn, cream-style corn, sour cream, and Jiffy cornbread mix, then topped with melted Cheddar cheese. This easy side dish is perfect for potlucks and holiday meals.

Ingredients

6 servings
  • 1 (15 oz) can whole kernel corn
  • 1 (15 oz) can cream-style corn
  • 3 eggs
  • 1 container (8 oz) sour cream
  • 1 box Jiffy Cornbread mix
  • 1 1/2 sticks melted butter
  • 1 cup grated Cheddar cheese

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.
  2. Mix together all ingredients except for Cheddar cheese in a large bowl until well combined; pour into the prepared casserole dish.
  3. Bake at 350 degrees for 35 minutes until the casserole is set and lightly golden on top.
  4. Remove from oven, sprinkle Cheddar cheese evenly over the top, and bake for 10 minutes more until cheese is melted and bubbly.

Common Problems and Solutions

Q: Why is my corn casserole too watery?

A: Make sure to drain the whole kernel corn well before mixing. If using frozen corn instead of canned, thaw and drain thoroughly. The casserole should set up as it bakes.

Q: Can I make this ahead of time?

A: Yes, you can mix the ingredients and refrigerate up to 24 hours before baking. Add about 5-10 minutes to the baking time if going into the oven cold.

Tips and Techniques

For extra richness, use real butter instead of margarine. You can also add a dash of hot sauce or some diced jalapeños to the mixture for a little kick. Let the casserole rest for 5 minutes after baking so it sets up and is easier to serve.

Ingredient Substitutions

  • sour cream: Greek yogurt or Mexican crema
  • Jiffy Cornbread mix: any 8-9 oz cornbread or corn muffin mix
  • Cheddar cheese: Monterey Jack, Colby Jack, or Mexican blend cheese

Equipment Needed

  • 2-quart casserole dish
  • Large mixing bowl