Description
A delicious and easy-to-make corn casserole that combines sweet corn, cream-style corn, and cheese for a delightful side dish.
Ingredients
Scale
- 2 (15-ounce) cans of sweet corn, drained
- 1 (15-ounce) can of cream-style corn
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of unsalted butter, melted
- 1 cup of Jiffy corn muffin mix
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sweet corn, cream-style corn, sour cream, melted butter, and shredded cheddar cheese. Mix well until all ingredients are evenly combined.
- Add the Jiffy corn muffin mix, salt, and black pepper to the bowl. Stir until just combined; do not overmix.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for about 10 minutes before serving.
Notes
- For a sweeter twist, add 1/2 cup of sugar or honey to the mixture.
- You can also substitute the cheddar cheese with pepper jack for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg