Easy Corn Casserole
Easy Corn Casserole is a classic, retro Holiday side dish recipe. If you have ever used that little blue box to make corn muffins, you will be able to make this super simple corn casserole recipe!
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Servings: 8
Calories: 370kcal
Equipment
- 8"x8" Baking Dish
Ingredients
- 1 (15.25-ounce) can Corn Kernels, drained
- 1 (14.75-ounce) can Creamed Corn, not drained
- 2 Beaten Eggs (optional)
- 1 cup Sour Cream
- ½ cup Melted Butter (1 stick)
- 1 (8.5-ounce) box Jiffy® Corn Muffin Mix
Optional Add-ins
- Cooked Crumbled Bacon (to taste)
- 1 cup Cheddar Cheese
- ¼ cup Diced Jalapeño
- 3 Tablespoons Green Onion
- Cooked Ground Sausage
Instructions
- Heat oven to 350°F. Grease a 2-qt (or 8"x8" baking dish) casserole dish and set aside.
- Combine all ingredients in a bowl and mix gently to combine. Transfer to the casserole dish and spread evenly.
- Bake for 45-55 minutes or until light golden brown.
- Remove from oven and let cool on a wire rack for a few minutes before serving.
Notes
To Double - Just double all of the ingredients, using two boxes of the Jiffy corn muffin mix, and bake it in a 13"×9" baking dish. Bake the casserole longer, about 10 minutes or so, as there will be more ingredients in the pan. Check for doneness at 50 minutes, but look for the golden color.
To Make Ahead - To make this casserole ahead, cook as instructed and let it cool completely. Cover with foil and refrigerate up to 3 days or freeze for up to 3 months.
How To Reheat - Remove from freezer or fridge and let the casserole dish come to room temperature. Bake at 350°F for 20-25 minutes or until heated through.
Store any leftovers in an air-tight container in the fridge up to 2 days.
Nutrition
Calories: 370kcal