Corn Casserole
This Corn Casserole is a creamy, cheesy side dish perfect for holidays or any family gathering, blending sweet corn and tender cornbread in a baked dish everyone loves.
Ingredients
- 1 (15.25 oz) can whole kernel corn drained
- 1 (14.75 oz) can cream-style corn
- 1 (8.5 oz) box cornbread mix Jiffy or preferred brand
- 1 cup sour cream full-fat or low-fat
- ½ cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 cup shredded cheddar cheese optional
- ¼ cup green onions or chives chopped, for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
- In a large bowl, stir together drained whole kernel corn and cream-style corn until well combined.
- Sprinkle cornbread mix over the corn, then add melted butter, sour cream, and beaten eggs. Fold gently until just combined.
- Season with salt and pepper, stir in half of the cheddar cheese, and reserve the rest for topping.
- Transfer to the prepared dish, top with remaining cheese, and bake for 40–45 minutes until set and golden around the edges.
- Allow the casserole to rest for 5–10 minutes to firm up for easy slicing.
- Sprinkle chopped green onions or chives on top for a fresh finish before serving.
Notes
For extra color and flavor, stir in ½ cup diced red bell pepper or top with crispy bacon bits before baking.
Nutrition
Calories: 300kcal
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