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