Description
This creamy, cheesy corn casserole is the easiest comfort side you’ll ever make—just stir everything together and bake. The result? A golden, fluffy, scoopable casserole that’s pure Southern holiday magic.
Ingredients
Scale
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream-style corn
- 1 package (8.5 ounces) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 1/2 cups cheddar cheese, shredded
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch casserole dish or cast iron skillet.
- In a large bowl, mix both cans of corn (drain the whole kernel corn), corn muffin mix, sour cream, and melted butter. Stir until just combined.
- Pour into baking dish and bake for 45 minutes, or until the top is golden and set.
- Remove from oven, top with shredded cheddar, and bake 10 minutes more, until cheese is melted.
- Let stand 10 minutes before serving.
Notes
Make it ahead: Prepare up to the baking step, cover, and refrigerate for up to 2 days. Freezer friendly: Cool completely, wrap well, and freeze for 2–3 months. Add jalapeños or bacon for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg