Description
Sweet Creamed Corn Casserole is a delicious, comforting side dish perfect for holiday dinners or any cozy meal. Made with a combination of whole kernel corn, creamed corn, sour cream, and Jiffy corn muffin mix, this casserole bakes to a golden brown with a creamy, slightly sweet custard-like texture. Variations include adding eggs for a cakier texture, cheese for a savory twist, or cooking it in a slow cooker for convenience. This easy one-pan dish brings classic Southern flavors to your table with minimal effort.
Ingredients
Scale
Primary Ingredients
- 1/2 cup butter (1 stick)
- 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 (or 1/4 teaspoon table salt)
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the casserole.
- Melt Butter in Pan: Place 1/2 cup butter in an 8×8 or 9×9 inch glass baking dish and microwave until melted. Use a spatula or pastry brush to spread the butter evenly up the sides of the pan to prevent sticking during baking. If using a metal pan, melt the butter separately and transfer it to the pan.
- Add Corn Kernels: Drain the canned whole kernel corn thoroughly by pressing the lid against it while holding inverted. Add the drained corn to the butter in the baking dish.
- Add Creamed Corn: Pour the entire contents (with liquid) of the creamed corn can into the baking dish.
- Add Sour Cream: Spoon in 1 cup of sour cream to the corn and butter mixture.
- Season: Add 3 tablespoons of granulated sugar and 1/2 teaspoon kosher salt (if table salt is used, reduce to 1/4 teaspoon) to the mixture.
- Add Corn Muffin Mix: Sprinkle the 8-ounce box of Jiffy corn muffin mix evenly over the wet ingredients in the pan.
- Mix Ingredients Together: Use a spatula to stir all ingredients thoroughly until well combined, scraping down the sides of the pan to include any stuck bits.
- Bake: Place the baking dish in the preheated oven and bake for about 35-40 minutes until the edges turn golden brown and start pulling away from the pan sides. The center should be set and not jiggle significantly when the pan is shaken. A toothpick inserted into the center should come out clean or with only moist crumbs.
- Cool and Serve: Remove the casserole from the oven and let it cool for a couple of minutes on a wire rack before serving warm.
Notes
- To make a sweeter sweet corn casserole, increase the sugar to 1/2 cup or 3/4 cup instead of 3 tablespoons.
- For a cake-like texture rather than custard, add 2 eggs to the mixture which will make it fluffier and taller.
- For a cheesy variation, omit the sugar, stir in 1 1/2 cups shredded cheddar cheese, and sprinkle 1/2 cup cheese on top. Consider adding jalapeños or cooked bacon for extra flavor.
- You can make this casserole in a slow cooker; spray the edges well and cook on high for 2 hours or low for 3-4 hours.
- A variation includes reserving half the sour cream and adding 2 eggs into the mix, then dolloping the reserved sour cream on top and swirling it in before baking. This version may take a few extra minutes to bake.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
Keywords: Sweet Creamed Corn Casserole, Corn Casserole, Jiffy Cornbread Casserole, Southern Side Dish, Holiday Side, Creamed Corn, Cornbread Casserole
