Description
This Sweet Creamed Corn Casserole is a comforting, creamy, and slightly sweet side dish perfect for holidays or family dinners. It combines whole kernel corn, creamed corn, sour cream, sugar, and Jiffy corn muffin mix baked to golden perfection with a tender custard-like texture. Customize with variations like extra sugar, eggs for a fluffier texture, or cheese for a savory twist.
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 ensure it is ready when the mixture is prepared.
- 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. If using a metal pan, melt the butter in a separate bowl and transfer it to the pan. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking during baking.
- Prepare Corn: Open the can of whole kernel corn, drain it thoroughly by pressing the lid down and holding it upside down over the sink. Add the drained whole corn kernels to the butter in the pan.
- Add Creamed Corn and Other Ingredients: Pour the entire can of creamed corn (undrained) into the pan. Add 1 cup sour cream, 3 tablespoons granulated sugar, and 1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt). Then add the 8-ounce box of Jiffy corn muffin mix.
- Mix Ingredients: Using a spatula, thoroughly stir all ingredients together in the pan until well combined, scraping down the edges to incorporate all ingredients evenly.
- Bake the Casserole: Bake in the preheated oven at 350 degrees Fahrenheit for 40 minutes. The edges should turn golden brown and begin pulling away from the sides. The center should be mostly set; check doneness by the toothpick test—insert a toothpick into the center, and it should come out clean without wet batter.
- Cool and Serve: Let the casserole cool on a wire rack for a couple of minutes before serving warm for best flavor and texture.
Notes
- Corn casserole baked in a metal pan may cook a few minutes faster than in a glass pan; start checking doneness at about 35 minutes if using metal.
- You can double this recipe and bake it in a 9×13 inch pan, which will serve 16-20 people but will need about 45 minutes to bake.
- For a sweeter casserole, increase the sugar to 1/2 cup or 3/4 cup according to your taste.
- Adding 2 eggs to the mixture creates a fluffier, more cake-like texture and a taller casserole, a common variation but optional.
- For a cheesy version, omit the sugar and stir in 1 1/2 cups shredded cheddar cheese into the mixture, and sprinkle an additional 1/2 cup on top before baking. Optional additions include chopped jalapeños or cooked bacon for more flavor.
- You can cook this casserole in a slow cooker: spray the edges of a 4-quart slow cooker, cook on high for 2 hours or low for 3-4 hours. Double the recipe for a 6-quart slow cooker.
- For a variation with eggs and sour cream topping, reserve half the sour cream, add 2 eggs, mix all, then dollop the reserved sour cream on top and swirl it in before baking. This will take a few minutes longer to bake.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
