Categorized:
- Fall Faves
- Sides & Sauces
- Thanksgiving
Tagged:
- butter
- corn
- cornmeal
- eggs
- flour
- sour cream
- sugar
Corn Casserole
Ingredients
- 1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian)
- 1/2 cup (4 oz) unsalted butter
- 1 cup (8 oz) sour cream
- 2 large eggs
- 1 (15 oz) can whole kernel corn, well drained
- 1 (15 oz) can cream style corn
Instructions
- Preheat oven to 350 degrees. Spray a 9 by 9-inch or 11 by 7-inch baking dish with non-stick cooking spray.
- Melt butter in a large microwave safe mixing bowl in microwave until melted, let cool slightly.
- Mix in sour cream and eggs.
- Add corn kernels and cream corned and mix.
- Pour in Jiffy muffin mix (break up any large clumps) and fold mixture until combined.
- Pour into prepared baking dish and bake until set, about 40 - 50 minutes. It should come out free of batter when toothpick is inserted into center and it should no longer jiggle.
Notes
Optional mix-ins
- 1 cup shredded cheddar cheese or Monterey jack cheese
- 1 (4 oz) can diced green chilies, well drained
- 2 jalapeños, roasted, seeded and diced
- 1/2 cup chopped green onions or 1 Tbsp minced chives
- 6 slices bacon, cooked and chopped
FROM SCRATCH
- 1/2 cup (71g) unbleached all-purpose flour (scoop and level to measure)
- 1/2 cup (82g) fine cornmeal
- 1/4 cup (50g) granulated sugar (or reduce for a less sweet option)
- 3/4 tsp salt
- 1/2 tsp baking soda
- 10 Tbsp (113g) unsalted butter
- 2 large eggs
- 1 cup (8 oz) sour cream
- 1 (15 oz) can creamed corn
- 1 (15 oz can whole corn, well drained
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