Classic Corn Casserole

Classic Corn Casserole

from reluctantgourmet.com
Side Dish
73 min

How to prepare a delicious corn casserole for the holidays.

Ingredients

  • 115.25 ounce can whole-kernel corn (drained)
  • 114.75 ounce can creamed corn
  • 1 boxjiffy corn muffin mix
  • 1 cupsour cream
  • ½ cupunsalted butter (melted)
  • 2 largeeggs (optional but recommended for dluffier texture)
  • ½ teaspoonsalt
  • ¼ teaspoonblack pepper

Directions

  1. 1

    Preheat oven to 350°F (175°C). Grease a 9×13 baking dish or a 2-quart casserole dish.

  2. 2

    Mix wet ingredients: In a large bowl, whisk the sour cream, melted butter, and eggs until smooth.

  3. 3

    Add the corn: Stir in the drained whole-kernel corn and the creamed corn.

  4. 4

    Add the dry mix: Fold in the Jiffy cornbread mix, salt, and pepper until just combined. Don’t overmix.

  5. 5

    Pour into the baking dish and smooth the top.

  6. 6

    Bake 45–55 minutes, or until the center is set and the edges are golden brown.

  7. 7

    Let cool 5–10 minutes before serving. The casserole will firm as it rests.