Corn Casserole
Baked Corn Casserole is a staple on the Thanksgiving table. Just 6 ingredients to make this sweet and savory southern dish.
Servings: 8 servings
Ingredients
- 1 (15.25oz.) can whole kernel corn, drained
- 1 (14.75oz.) can cream-style corn
- 1 (8.50z.) package Jiffy cornbread mix
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese optional
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray.
- In a bowl, mix together all ingredients until combined.
- Pour into prepared baking dish spreading evenly.
- Bake for 45-50 minutes or until the casserole is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Optionally, you can sprinkle some additional shredded cheddar cheese on top during the last 10-15 minutes of baking for an extra cheesy crust.
- Serve warm and enjoy your delicious Jiffy Corn Casserole!
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Let cool completely and store in airtight container in freezer for up to 3 months.
- Make Ahead: Can make up to 2 days in advance by assembling it, covering and storing in fridge until ready to bake or bake ahead, cover and store in fridge. Then, warm in the oven at 350 degrees F until heated through.
