Creamed Corn Casserole
A creamy, sweet, and savory casserole that brings warmth and comfort to any meal, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 2 cups Corn Kernels (fresh, frozen, or canned) If using canned, drain well.
- 1 can Creamed Corn Use homemade or store-bought.
- 1 cup Sour Cream Greek yogurt can be used as a lighter substitute.
- 1/2 cup Unsalted Butter, melted For richness.
- 1 box Jiffy Corn Mix Brings everything together.
- 2 large Eggs To bind and provide fluffiness.
- to taste Salt and Pepper Essential for flavor enhancement.
Optional Add-Ins
- 1 cup Cheese, shredded Cheddar or mozzarella can be used.
- 1/2 cup Diced Jalapeños Optional for spice.
- 1/4 cup Fresh Herbs (e.g., thyme, parsley) For an aromatic touch.
- 1 cup Chopped Bell Peppers or Zucchini For extra nutrition.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine the corn kernels, creamed corn, sour cream, and melted butter.
- Stir in the Jiffy corn mix and eggs until just combined.
- Season with salt and pepper to taste.
Baking
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45–50 minutes or until the top is golden brown and a toothpick comes out clean.
- Remove from oven and allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat at 350°F (175°C) until warmed through.