Description
Comforting, tender, and sweet with a golden crust, this Sweet Corn Casserole brings nostalgia to the table. Made with pantry staples, it’s the perfect side for holidays, potlucks, or any day you need a little warmth.
Ingredients
- 1/2 cup butter (1 stick), melted
- 1 package Jiffy Cornbread Muffin Mix (8.5 oz)
- 1 can corn, drained (approx. 14.5 oz)
- 1 can creamed corn (approx. 14.5 oz)
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup white sugar
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with nonstick spray or butter.Mix Base Ingredients:
In a large mixing bowl, combine melted butter, cornbread mix, corn, and creamed corn. Stir until just combined.Add Wet Ingredients:
Add sour cream, eggs, and sugar. Mix until the batter is smooth and uniform.Bake:
Pour the mixture into the prepared baking dish and smooth the top. Bake for 40–45 minutes, or until the center is set and the top is golden brown.
Cool and Serve:
Let it cool slightly before slicing into squares. Serve warm.
Notes
- For a less sweet version, reduce sugar to 1/4 cup or omit entirely.
- Add-ins like shredded cheddar, green onions, diced jalapeños, or bacon bits can elevate the flavor.
- For a dairy-free version, use plant-based butter and dairy-free sour cream/yogurt.
- If your casserole doesn’t set after 45 minutes, continue baking in 5-minute intervals until the center is firm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American / Southern Comfort