Servings: 8 servings
Equipment
Ingredients
- 1 can 14.75 oz creamed corn
- 1 can 15 oz whole kernel corn, drained
- 1 box 8 oz corn muffin mix (e.g., Jiffy)
- 1 cup sour cream
- 4 oz unsalted butter melted
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño finely chopped, for a spicy kick
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
- In a mixing bowl, combine creamed corn, drained whole kernel corn, corn muffin mix, sour cream, and melted butter. Mix until well combined.
- If using, fold in the finely chopped jalapeño.
- Season with salt and pepper, then mix again.
- Pour the corn mixture into the prepared baking dish, spreading evenly.
- Sprinkle the shredded cheddar cheese on top.
- Place in the oven and bake for 45-50 minutes or until the top is golden brown and the casserole is set in the center.
- Remove from the oven and allow to cool slightly before serving.
Notes
Notes/Variations:
With its delightfully creamy consistency and cheesy topping, this corn casserole is bound to be a hit at your next dinner or holiday gathering! Enjoy it alongside roasted meats or as a stand-alone treat.
- Cheese Variety: Try swapping cheddar for pepper jack, Monterey jack, or a combination of cheeses.
- Herbs: For added depth of flavor, mix in some chopped fresh herbs like cilantro or parsley.
- Bacon: Crumbled cooked bacon can be mixed in or sprinkled on top for a smoky, meaty flavor.
- Veggies: For a colorful twist, mix in some diced bell peppers or green onions.
- Spice It Up: Apart from jalapeño, you can also add a pinch of cayenne pepper or some red pepper flakes for added heat.
With its delightfully creamy consistency and cheesy topping, this corn casserole is bound to be a hit at your next dinner or holiday gathering! Enjoy it alongside roasted meats or as a stand-alone treat.
Tried this recipe?Let us know how it was!