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Corn Casserole 2

Corn Casserole 2

This Corn Casserole 2 blends sweet whole-kernel corn, cream-style corn, and cornbread mix into a creamy, golden-side dish that's perfect for Thanksgiving, potlucks, or cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 240 kcal

Ingredients
  

  • 1 box (8.5 oz) cornbread mix Jiffy or favorite brand
  • 1 (15 oz) can whole-kernel corn, drained reserve a tablespoon of juice
  • 1 (14.75 oz) can cream-style corn
  • 1 cup sour cream full-fat for extra creaminess
  • 2 large eggs lightly beaten
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar optional for extra sweetness
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or nonstick spray.
  • In a large bowl, whisk together eggs, sour cream, melted butter, and reserved corn juice until smooth.
  • Stir in both the whole-kernel and cream-style corn for texture and creaminess.
  • Fold the cornbread mix and sugar (if using) into the wet ingredients until just combined—don’t overmix.
  • Add salt and pepper to taste, adjusting before baking for best flavor.
  • Pour the batter into the prepared dish and bake for 35–40 minutes, until the center springs back and edges are bubbly.
  • Let the casserole rest 5–10 minutes so it sets, making it easier to slice or scoop.
  • Top with a pat of butter or sprinkle with chopped chives/parsley and enjoy warm.

Notes

Leftovers keep well in the fridge for up to 4 days or freeze individual portions for 2 months.

Nutrition

Calories: 240kcal
Keyword Casserole recipe, Comfort Food, corn casserole, Corn Casserole 2, corn pudding, cornbread casserole, Easy Recipe, potluck dish, Side Dish, Thanksgiving side
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