Description
This Sweet Creamed Corn Casserole is a Southern-style comfort dish that’s creamy, buttery, and perfectly sweet. Made with Jiffy cornbread mix, sour cream, and two kinds of corn, it’s the ultimate holiday side for Thanksgiving or any family meal!
Ingredients
- 1/2 cup butter (1 stick), melted
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn, not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8 oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×9-inch or similar baking dish.
- Mix Ingredients: In a large bowl, combine melted butter, whole kernel corn, creamed corn, sour cream, sugar, salt, and Jiffy corn muffin mix. Stir until fully combined.
- Transfer to Dish: Pour the mixture into the prepared baking dish and smooth out the top.
- Bake: Bake uncovered for 45–50 minutes, or until the center is set and the top is golden brown.
- Serve: Let cool slightly before serving. The casserole will firm up as it rests. Perfect served warm with a pat of butter!
Notes
- For extra flavor, mix in 1/2 cup shredded cheddar cheese before baking.
- You can double the recipe for larger gatherings—bake in a 9×13-inch dish for about 55–60 minutes.
- This dish pairs beautifully with roast turkey, ham, or BBQ meats.
- Leftovers can be reheated in the oven or microwave and still taste amazing!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish, Casserole
- Method: Bake
- Cuisine: Southern American