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Description
A quick and easy corn casserole recipe that skips the sour cream but keeps all the flavor. Perfect for potlucks or family dinners.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/2 cup melted butter
- 1/2 cup milk
- 1 egg
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, mix together both cans of corn, Jiffy mix, melted butter, milk, and egg until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes or until golden brown and set in the center.
- Optional: Sprinkle shredded cheddar cheese on top during the last 5 minutes of baking.
- Let cool slightly before serving.
Notes
- For extra texture, add 1/4 cup chopped green chilies or diced jalapeños.
- Replace milk with buttermilk for a tangier flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American