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- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the corn muffin mix, sour cream, melted butter, and egg. Stir until well combined.
- Fold in the drained whole kernel corn and creamed corn. Mix gently to combine.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for a few minutes before serving warm.
Serving Suggestions
- Pair with roasted turkey or glazed ham for a holiday feast.
- Serve alongside a fresh green salad or steamed veggies for balance.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly in aluminum foil and freeze for up to 2 months. Reheat in the oven for best results.
Options and Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne.
- Sweet Cornbread Flavor: Stir in 2 tablespoons of honey or sugar.
- Topping Idea: Sprinkle crushed crackers or breadcrumbs over the top before baking for added crunch.
Common Questions
Can I make this ahead of time?
Yes! You can prepare the mixture and store it in the fridge for up to 24 hours before baking.
What’s the best way to reheat this dish?
Reheat in the oven at 300°F (150°C) for 15–20 minutes, covered with foil to retain moisture.
Is this recipe gluten-free?
Not as written because Jiffy corn muffin mix contains wheat. However, you can use a gluten-free cornbread mix as a substitute.
Why You’ll Love This Recipe
This Easy Corn Casserole is creamy, comforting, and effortlessly simple. With just a handful of pantry staples, you can whip up a crowd-pleaser that tastes gourmet. Perfect for holidays, potlucks, or just because—it’s a recipe worth keeping in your collection.
