Creamy Corn Casserole
This Creamy Corn Casserole is made with 6 simple ingredients and is a delicious addition to any weeknight meal or holiday dinner! Ready in 1 hour.
Servings 8 servings
Ingredients
- 1 8 oz box Jiffy Cornbread Mix (240 g box)
- 1 12 oz can whole kernel corn (see tips above for can size options)
- 1 14 oz can creamed corn (see tips above for can size options)
- 1/2 cup melted butter
- 1 cup full fat sour cream
- 2 large eggs
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9x9 baking dish (anything less will be too small) by greasing it with butter or using a cooking spray. (I used an 8×11 rectangle enamel pan which worked well too.) Set aside.
- In a large mixing bowl combine the Jiffy Cornbread mix, whole kernel corn, creamed corn, melted butter, sour cream and eggs. Mix until well combined and smooth (I use a stand mixer with the paddle attachment to do this).1 8 oz box Jiffy Cornbread Mix, 1 12 oz can whole kernel corn, 1 14 oz can creamed corn, 1/2 cup melted butter, 1 cup full fat sour cream, 2 large eggs
- Pour the corn mixture into the prepared baking dish.
- Bake for 45 minutes. The top should be golden brown, and a toothpick inserted into the centre should come out clean.
- Serve immediately.