Creamy Corn Casserole
This Creamy Corn Casserole is the ultimate comfort side dish — buttery, sweet, and perfectly soft in the center. With simple pantry ingredients like corn, sour cream, and Jiffy mix, it’s easy to make, irresistibly creamy, and always a crowd favorite for holidays, potlucks, or weeknight dinners.
Ingredients
- Main Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- ½ cup 1 stick melted butter
- 1 box 8.5 oz Jiffy corn muffin mix
- 2 large eggs
- Optional Add-Ins
- 1 cup shredded cheddar or pepper jack cheese
- 2 tablespoons diced green chilies or jalapeños
- Fresh herbs chives or parsley for garnish
Instructions
- Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch baking dish or similar with butter or nonstick spray.
- Mix the Batter
- In a large bowl, combine creamed corn, whole corn, sour cream, melted butter, and eggs.
- Add Jiffy corn muffin mix and stir gently until combined — don’t overmix.
- Bake
- Pour the mixture into your prepared dish.
- Bake uncovered for 45–55 minutes, or until the center is set and the edges are golden brown.
- Let cool for 5–10 minutes before serving so it firms slightly.
- 💡 Pro Tip: For a crustier top, bake uncovered the entire time. For a softer texture, cover halfway through baking.
Notes
- Use room-temperature ingredients for even mixing.
- Add shredded cheese for a richer, creamier texture.
- Check doneness by inserting a knife in the center — it should come out mostly clean but slightly moist.
- Let it rest before serving to help the creamy center set perfectly.
- Drizzle melted butter over the top before serving for extra shine and flavor.