Description
A rich, buttery, and moist Sweet Corn Casserole that perfectly balances sweet and savory flavors. An easy, crowd-pleasing side dish ideal for holidays, barbecues, and family dinners.
Ingredients
For the Creamy, Sweet Base:
- ½ cup (1 stick) melted butter
- 1 small package (8.5 oz) Jiffy Cornbread Muffin mix
- 1 can (drained) whole kernel corn
- 1 can cream-style corn
- ½ cup sour cream
- 2 eggs
- ½ cup white sugar
Instructions
- Prepare the Batter:
- Preheat the oven to 350°F and grease a 9×9-inch baking pan.
- In a large bowl, combine melted butter, cornbread mix, both cans of corn, sour cream, eggs, and sugar.
- Bake to Perfection:
- Stir well and pour the mixture into the prepared pan.
- Bake for 40-45 minutes, or until the center is set and the top is golden brown.
- Serve and Enjoy:
- Let the casserole cool for a few minutes before cutting into squares and serving warm.
Notes
- Adjust sweetness by reducing or omitting the sugar for a more savory version.
- For added flavor, mix in shredded cheddar cheese, diced jalapeños, or crumbled bacon.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezes well for up to 3 months; thaw overnight before reheating in the oven.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American