Description
Golden on top, creamy in the middle, and bursting with sweet corn flavor—this casserole is comfort food at its finest. With just one bowl and a handful of pantry staples, you’ll have the potluck superstar that always disappears first. A cross between cornbread and custard, it’s the dish that turns any meal into a cozy celebration.
Ingredients
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2 (15 oz) cans whole kernel corn, drained
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2 (14.75 oz) cans creamed corn
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2 (8.5 oz) pkgs cornbread mix (like Jiffy)
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2 cups sour cream (or plain Greek yogurt)
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1 cup unsalted butter, melted
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4 large eggs, beaten
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Optional Mix-Ins:
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1 cup shredded sharp cheddar
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½ cup chopped scallions or chives
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1 can diced green chiles or pinch of cayenne
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Instructions
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Prep: Heat oven to 350°F (175°C). Grease a 9×13″ dish.
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Mix: In a large bowl, stir together all ingredients until just combined (don’t overmix).
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Bake: Pour into dish, spread evenly. Bake 45–50 min until golden and set (toothpick comes out clean).
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Rest: Let sit 10 min before serving to set custard.
Notes
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Southwest: Use pepper jack + cumin + chili powder.
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Herby: Fold in fresh thyme or rosemary.
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Bacon Lover’s: Add ½ cup crumbled bacon.
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Crunch Top: Sprinkle crushed butter crackers or fried onions before baking.
- Prep Time: 10 min
- Cook Time: 45–50 min