This super easy corn casserole is the perfect side for everything from a cookout to thanksgiving dinner. With few ingredients and quick preparation, you’ll be on your way to any event with a fan favorite in just over an hour! Even pick eaters love this side and you can easily upgrade it to a main dish by adding shredded chicken or ground beef! Also try spicing it up with extra seasonings or fresh-chopped jalapeños!
-1 8.5 oz. box Jiffy Corn Muffin Mix
-1-15 oz. can of whole kernel corn
-1-15 oz. can of cream style corn
-1 stick (1/2 cup) unsalted butter, melted
-1 cup (8 oz.) sour cream
–2 cups shredded mild cheddar cheese, divided
–salt and pepper to taste
-Preheat oven to 350°F and prepare a 9×13 inch oven safe casserole dish with non-stick spray.
-Mix Jiffy corn muffin mix, whole kernel corn, cream style corn, melted butter, sour cream, 1 cup of shredded cheese, and salt and pepper to taste. Tip: Using both black and white pepper can bring a deeper flavor and more complex warmth to the dish.
-Once everything is fully combined, spread the mixture into the prepared casserole dish and place in the oven for 45 minutes. Using a flexible spatula can help you get every delicious bit out of your mixing bowl.
-Carefully remove from the oven when the edges start to caramelize and there are tiny cracks in the top. Add the remaining shredded cheese to the top of the casserole and return to the oven until the cheese melts, about 10 minutes.
-Remove and let cool for a few minutes. Serve and ENJOY!
To reheat: Remove from the refrigerator, and let sit about 20 minutes while you preheat the oven to 350°F. Once preheated, place in the oven for 20-30 minutes. The top cheese may get a little crispy and extra yummy!