Sweet Creamed Corn Casserole (Print-Friendly Version)
A classic corn casserole featuring both creamed corn and whole kernel corn, mixed with sour cream and Jiffy cornbread. Perfect for holiday gatherings, potlucks, or cozy weeknights. Easy to prepare and always a crowd favorite, making it one to keep handy.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1/2 cup (1 stick) unsalted butter
02 -
1 can (15 ounces) whole kernel corn, drained
03 -
1 can (15 ounces) creamed corn, undrained
04 -
1 cup sour cream
05 -
3 tablespoons granulated sugar
06 -
1/2 teaspoon kosher salt
07 -
1 box (8 ounces) Jiffy corn muffin mix
# How to Make It:
01 -
Set oven to 350 degrees Fahrenheit to allow for even preheating prior to assembly.
02 -
Place 1/2 cup butter in an 8x8 or 9x9 inch glass baking dish. Melt butter in the microwave, then use a spatula or pastry brush to coat the bottom and sides of the dish thoroughly.
03 -
Drain the whole kernel corn and add it to the baking dish with melted butter.
04 -
Pour the undrained creamed corn into the dish.
05 -
Add sour cream, granulated sugar, and kosher salt to the mixture.
06 -
Sprinkle Jiffy corn muffin mix evenly over the top.
07 -
Use a spatula to fold and stir the ingredients in the dish until just combined. Scrape down the sides for even distribution.
08 -
Transfer the dish to the oven and bake for 35 to 40 minutes. The edges should turn golden and pull slightly away from the pan. The center should be set with minimal jiggle.
09 -
Insert a toothpick in the center; the casserole is ready if it emerges without wet batter.
# Extra Suggestions:
01 -
To prevent sticking, ensure the baking dish is generously coated with melted butter along all surfaces.