Description
Creamy, buttery Corn Casserole with a golden top and fluffy center. Quick to mix, perfect for Thanksgiving, and always a cozy, crowd-pleasing side.
Ingredients
1 box corn muffin mix (8.5 oz, Jiffy or similar)
1 cup sour cream (full-fat)
1 can creamed corn
1/2 cup unsalted melted butter
1 can corn kernels, drained
2 large eggs, room temperature
Instructions
1. Preheat oven to 350°F.
2. Lightly beat eggs in a large bowl, then stir in melted butter and sour cream.
3. Add both the drained corn and creamed corn; mix until combined.
4. Stir in the corn muffin mix until the batter is smooth and lump-free.
5. Grease an 8×8 inch baking dish and pour in the mixture evenly.
6. Bake uncovered for 45 minutes, or until the center is set and a toothpick comes out mostly clean.
7. Let it cool slightly before serving warm.
Notes
Use Greek yogurt instead of sour cream for a lighter version.
Frozen, thawed corn can replace canned kernels (about 1.5 cups); keep the creamed corn for texture.
Melted coconut oil or vegetable oil can replace butter; flavor will change.
For a gluten-free version, substitute a gluten-free corn muffin mix.
Doneness cues: golden top, edges pulling away slightly, and a knife comes out mostly clean.
If needed, add an extra 5 minutes to avoid an undercooked center.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Thanksgiving
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 1 square)
- Calories: 238
- Fat: 15.6
- Carbohydrates: 23.8
- Protein: 4.4