Description
A classic Sweet Creamed Corn Casserole featuring a creamy blend of whole kernel corn, creamed corn, sour cream, butter, sugar, and Jiffy corn muffin mix, baked to golden perfection. This comforting side dish is perfect for holiday dinners or family meals and offers plenty of delicious variations like adding cheese or eggs for a different texture.
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 F to ensure it’s ready for baking the casserole.
- Melt Butter: Place 1/2 cup butter in an 8×8 or 9×9 inch glass baking pan and melt it in the microwave. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking during baking. If using a metal pan, melt butter in a separate bowl and then transfer it to the pan.
- Prepare Corn: Drain the 15-ounce can of whole kernel corn by pressing the lid on the opened can upside down over the sink. Add the drained corn to the buttered pan.
- Add Creamed Corn and Sour Cream: Pour in the entire 15-ounce can of creamed corn (do not drain) and add 1 cup sour cream directly into the pan.
- Mix in Sugar, Salt, and Corn Muffin Mix: Add 3 tablespoons granulated sugar and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt if preferred). Then, stir in the 8-ounce box of Jiffy corn muffin mix.
- Combine Ingredients: Using a spatula, thoroughly mix all ingredients together until well combined, scraping down the edges of the pan to incorporate everything evenly.
- Bake the Casserole: Place the pan in the preheated oven and bake for 40 minutes. The casserole should be golden brown around the edges and start pulling away from the sides. The center should be set, with minimal jiggle, and pass the toothpick test (toothpick comes out clean).
- Cool and Serve: Remove the casserole from the oven and let it cool on a wire rack for a couple of minutes before serving warm.
Notes
- If baking in a metal pan, check the casserole a few minutes earlier as it cooks faster than in glass.
- You can double the recipe for a 9×13 inch pan, which will serve 16-20 people and bake closer to 45 minutes.
- For a sweeter casserole, increase sugar to 1/2 cup or 3/4 cup instead of 3 tablespoons.
- Adding 2 eggs creates a fluffier, cake-like texture and a taller casserole.
- For a cheesy version, omit sugar and stir in 1.5 cups shredded cheddar cheese, then sprinkle an extra 1/2 cup on top. Jalapeños or cooked bacon make great additions.
- To make the casserole in a slow cooker, spray the edges of a 4-quart or 6-quart slow cooker and cook on high for 2 hours or low for 3-4 hours.
- For a variation with sour cream swirled on top, reserve 1/2 cup sour cream, add 2 eggs to the mixture, then dollop and swirl the reserved sour cream before baking; bake a few minutes longer.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
