Description
Meet the Sweet Corn Casserole—the dish that outshines even the turkey at Thanksgiving. Creamy, buttery, and just the right amount of sweet, this golden casserole brings nostalgia and warmth to every bite. With tender corn kernels nestled in a fluffy, pudding-like base, it’s a one-bowl wonder that delivers cozy perfection every single time. Whether you’re hosting a feast or craving a taste of home, this recipe guarantees smiles and second helpings all around.
Ingredients
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1 can (15 oz) whole kernel corn, drained
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1 can (15 oz) creamed corn
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½ cup unsalted butter, melted
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1 cup sour cream (or full-fat Greek yogurt)
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2 large eggs
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¼ cup sugar (optional for extra sweetness)
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1 box (8.5 oz) corn muffin mix (like Jiffy)
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Salt & pepper to taste
Instructions
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Preheat Oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
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Mix It Up: In a large bowl, combine corn, creamed corn, butter, sour cream, eggs, sugar, corn muffin mix, salt, and pepper. Stir until just combined—don’t overmix!
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Pour & Smooth: Transfer the batter into the prepared dish and spread evenly. For extra richness, dot the top with a few bits of butter.
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Bake to Perfection: Bake uncovered for 45–50 minutes, until golden-brown and set in the center. A slight jiggle is okay; it should not look liquidy.
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Rest Before Serving: Let cool for 10 minutes before slicing. This helps it firm up for perfect spoonfuls.
Notes
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Add cheddar cheese or diced jalapeños for a savory twist.
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Tent with foil if browning too quickly.
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Make ahead: Assemble and refrigerate up to 24 hours before baking.
Nutrition
- Calories: 270cal Per Serving
- Fat: 16g
- Carbohydrates: 26g
- Protein: 4g