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Description
A creamy and cheesy corn casserole perfect for holiday meals. Easy to make and always a crowd-pleaser.
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix whole kernel corn, cream-style corn, sour cream, and melted butter.
- Stir in corn muffin mix, shredded cheese, salt, and pepper until combined.
- Pour mixture into the prepared baking dish.
- Bake for 45-50 minutes or until golden brown and set.
- Let cool for 5 minutes before serving.
Notes
- For extra flavor, add diced jalapeños or green chilies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American