Ingredients:
- 1 (15.25 oz) can corn, drained: Use sweet corn for a nice balance of flavor.
- 1 (14.75 oz) can cream-style corn: This adds creaminess and moisture to the casserole.
- 1 (8 oz) package Jiffy corn muffin mix: Provides a sweet, cake-like texture.
- 1 cup sour cream (can use light): Adds richness; using light sour cream reduces calories without sacrificing much flavor.
- 6 tablespoons salted butter, melted: Enhances flavor; unsalted butter can be substituted if you’re watching sodium intake.
- 1 to 1 1/2 cups shredded sharp cheddar cheese: Sharp cheddar gives a nice depth of flavor; adjust the amount based on how cheesy you like it.
Preparation:
- Preheat oven to 350°F (177°C). This ensures the oven reaches the right temperature for even cooking.
- Grease a 2-quart casserole dish. You can use butter or a non-stick spray to prevent sticking and help with easy cleanup.
- In a large bowl, mix the ingredients:
- Combine both types of corn and corn muffin mix. Stir until just mixed to avoid overworking the batter.
- Add sour cream and melted butter. Mix until everything is evenly distributed.
- Stir in cheese. You can save some cheese to sprinkle on top before baking for a crispy, golden crust.
- Pour the mixture into the greased casserole dish. Spread it out evenly.
- Bake, uncovered, for 1 hour and 10 minutes. The baking time ensures the casserole sets in the middle. It should be golden brown on top, and a toothpick inserted into the center should come out clean.
- Let stand for 5 minutes before serving. This resting period allows the casserole to firm up, making it easier to serve neatly.
Additional Tips:
- Add-ins: Consider stirring in chopped green onions, diced jalapeños, or crumbled bacon for extra flavor.
- Serving suggestions: Serve as a side with grilled meats or as part of a holiday meal.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Enjoy your deliciously enhanced Corn Casserole!
