Corn casserole is a dish that always brings comfort to the table. With its creamy texture and cheesy goodness, this recipe is a must-try for any gathering.
Using Jiffy Mix makes it quick and easy, perfect for busy weeknights or a cozy family dinner. This dish is rich, satisfying, and sure to be a hit with everyone.
Let’s get cooking!
Steps
- Preheat your oven to the appropriate temperature. While it warms up, gather your ingredients: a can of whole kernel corn, a can of creamed corn, a package of dry cornbread mix, sour cream, melted butter, and two eggs.
- In a large bowl, combine both cans of corn, the cornbread mix, sour cream, melted butter, and eggs. Stir the mixture until all ingredients are thoroughly blended, ensuring a smooth consistency.
- Pour the prepared mixture into a baking dish, spreading it evenly. Place the dish in the preheated oven and bake until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- If preparing in advance, let the casserole cool before covering it with storage wrap and refrigerating. To serve, reheat in an oven set to 300°F for 10-20 minutes, or until it is warmed through.
- For freezing, wrap the cooled casserole first in storage wrap and then in aluminum foil. When ready to eat, thaw it in the refrigerator and reheat in the oven or microwave.
Ingredients
- 1 can of whole kernel corn
- 1 can of creamed corn
- 1 package of dry cornbread mix
- 1 cup of sour cream
- 1/2 cup of melted butter
- 2 eggs
FAQ
- How do you prepare corn casserole?
- To make corn casserole, simply mix all the ingredients until well-combined, pour the mixture into a baking dish, and bake until a toothpick inserted in the center comes out clean.
- Can corn casserole be made in advance?
- Absolutely! You can prepare corn casserole up to two days ahead. Once cooled, cover it tightly with wrap and refrigerate. Reheat in an oven set to 300°F for 10-20 minutes until warmed through.
- Is it possible to freeze corn casserole?
- Yes, corn casserole can be frozen for up to three months. Wrap it in storage wrap followed by a layer of aluminum foil. Thaw in the fridge before reheating in the oven or microwave.
- What ingredients are needed for corn casserole?
- You’ll need canned whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and eggs to make this creamy corn casserole.
- Are there any variations or additional ingredients I can add?
- Many people enjoy adding extra ingredients for flavor and color, such as diced poblano peppers or green onions, as suggested by community members.
Tips
- Add a Personal Touch: Consider enhancing the casserole with diced poblano peppers for an added splash of color and a subtle kick of heat.
- Make It Gluten-Free: If catering to gluten-free dietary needs, substitute the regular cornbread mix with a gluten-free option. According to some cooks, the difference in taste is negligible, ensuring everyone can enjoy the dish.
- Prepare in Advance: This casserole can be made up to two days ahead of time. Simply cover and refrigerate it, then reheat at 300°F for 10-20 minutes before serving, making it a convenient choice for busy schedules or holiday prep.
- Freeze for Later: If you’d like to prepare this casserole well in advance, you can freeze it for up to three months. Wrap it securely in storage wrap and aluminum foil, and thaw in the fridge before reheating.
Equipment
- Baking dish (e.g., a large round soufflé dish or a casserole dish)
- Mixing bowl
- Whisk or mixing spoon
- Measuring cups and spoons
- Oven thermometer (to ensure accurate baking temperature)
