Description
The ultimate Southern comfort side dish that’s so easy, you’ll wonder why you don’t make it every week! Buttery, sweet, and creamy – Paula’s corn casserole never disappoints.
Ingredients
Scale
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can creamed corn, undrained
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 cup sour cream (8 oz)
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, beaten
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1–2 cups shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F and lightly grease a 9×9 inch baking dish or 2-quart casserole dish.
- In a large mixing bowl, beat the eggs lightly, then stir in the melted butter and sour cream until well combined.
- Add both the drained whole kernel corn and undrained creamed corn to the mixture and stir.
- Gently fold in the Jiffy corn muffin mix, salt, and pepper until just combined. Don’t overmix.
- Pour the mixture into your prepared baking dish, spreading evenly with a spatula.
- Bake for 45-55 minutes or until the top is golden brown and the center is mostly set with a slight jiggle.
- If using cheese, sprinkle it on top during the last 10 minutes of baking.
- Allow the casserole to rest for 5-10 minutes before serving.