Corn Casserole
This Creamy Corn Casserole blends sweet whole kernel and cream-style corn with buttery cornbread mix for a Southern-inspired side dish that's perfect for Thanksgiving, potlucks, or cozy weeknight dinners.
Ingredients
- 1 15 oz can whole kernel corn drained
- 1 14.75 oz can cream-style corn
- 1 cup sour cream
- 0.5 cup unsalted butter melted
- 1 box yellow cornbread mix 8.5 oz (Jiffy recommended)
- 1 cup shredded sharp cheddar cheese divided
- 0.25 cup milk
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- pinch salt
- chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch casserole dish with butter or non-stick spray.
- In a large bowl, stir together drained whole kernel corn, cream-style corn, sour cream, milk, and melted butter until smooth.
- Fold in the cornbread mix, garlic powder, black pepper, and a pinch of salt just until combined; avoid overmixing to keep it light.
- Gently stir in shredded cheddar cheese, reserving a handful to sprinkle on top for a golden finish.
- Transfer the batter into the prepared dish and bake for 35–40 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the casserole to rest 5 minutes so it sets up; sprinkle with green onions before serving if desired.
Notes
Leftovers keep in the fridge for up to 3 days; freeze in an airtight container for up to 2 months. For extra crunch, sprinkle panko mixed with melted butter on top before baking.
Nutrition
Calories: 220kcal
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