Description
This Sweet Creamed Corn Casserole is a comforting and delicious side dish perfect for holiday meals or any cozy dinner. Combining whole kernel corn, creamed corn, sour cream, and Jiffy corn muffin mix, it creates a creamy, slightly sweet casserole with a golden crust. Simple to prepare and versatile with optional variations like adding eggs or cheese to customize the texture and flavor.
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 (or 1/4 teaspoon table salt)
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Melt Butter: In an 8×8 or 9×9 inch glass pan, add the 1/2 cup butter and melt it in the microwave directly in the pan. Use a spatula or pastry brush to spread the butter up the sides to prevent sticking during baking. If using a metal pan, melt the butter separately and then transfer to the pan.
- Prepare Corn: Open and drain the can of whole kernel corn by pressing the lid down while holding upside over the sink. Add the drained corn into the buttered pan.
- Add Creamed Corn: Pour the entire can of creamed corn (with liquid) into the pan with the corn.
- Add Sour Cream: Stir in 1 cup of sour cream into the mixture.
- Add Sugar and Salt: Add 3 tablespoons granulated sugar and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Mix well.
- Add Corn Muffin Mix: Dump the entire 8-ounce box of Jiffy corn muffin mix into the pan.
- Combine Ingredients: Use a spatula to stir everything thoroughly until well combined, scraping down the edges to incorporate all ingredients evenly.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The edges should become golden brown and start pulling away from the sides. The center should be firm with minimal jiggle, or a toothpick inserted should come out clean.
- Cool and Serve: Remove from oven and let cool on a wire rack for a few minutes. Serve warm for best taste.
Notes
- For a sweeter casserole, increase sugar to 1/2 or 3/4 cup instead of 3 tablespoons.
- For a cake-like texture with more fluffiness, add 2 eggs to the mixture before baking.
- Cheese variation: Omit sugar and stir in 1 1/2 cups shredded cheddar cheese, and sprinkle an additional 1/2 cup shredded cheese on top. Optional add-ins include chopped jalapenos or cooked bacon.
- You can make this in a slow cooker: Use a 4-quart slow cooker for the original recipe or double for a 6-quart slow cooker. Spray the slow cooker sides with non-stick spray, cook on high for 2 hours or low for 3-4 hours.
- For a swirl-topped variation, reserve 1/2 cup sour cream and add 2 eggs to the mix. After mixing, dollop the reserved sour cream on top and swirl gently with a knife before baking (this will increase baking time slightly).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 1 cup)
- Calories: 270
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: corn casserole, sweet corn casserole, creamed corn recipe, holiday side dish, Jiffy corn muffin, comfort food casserole
