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Creamy Corn Casserole

Creamy Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup full-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 1/2 cups sharp cheddar cheese, shredded, divided
  • Kosher salt and black pepper to taste

Method
 

  1. Heat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, stir together the drained corn, cream-style corn, sour cream, melted butter, Jiffy mix, 1 cup of the cheddar, salt, and pepper until combined.
  3. Spread the batter evenly in the prepared dish and bake for 45 to 50 minutes, until golden around the edges and set in the center.
  4. Sprinkle the remaining 1/2 cup cheddar over the top, broil for 1 to 2 minutes until bubbly, then cool 5 minutes and serve.

Notes

Let the casserole rest for a few minutes after the broil so the slices hold their shape. If you like a crustier top, run it under the broiler a touch longer, but keep a close eye to avoid burning the cheese.