Easy Corn Casserole

Corn casserole is a delightful side dish that is as versatile as it is easy to make. Combining sweet corn, creamy ingredients, and a touch of cornbread, this recipe is a hit at family dinners, holiday gatherings, or potlucks. With minimal prep and a deliciously comforting result, it’s sure to become a favorite!

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1 box (8.5 oz) cornbread mix (such as Jiffy)
• 1 cup shredded cheddar cheese (optional)

Instructions

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar casserole dish.
2. Mix the base ingredients: In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Stir until evenly mixed.
3. Add the cornbread mix: Gradually fold in the cornbread mix, ensuring it is well incorporated into the mixture.
4. Optional cheese layer: If you’re using shredded cheddar cheese, mix half of it into the batter and reserve the rest for topping.
5. Pour into the dish: Transfer the mixture into the prepared baking dish, spreading it out evenly.
6. Bake: Place the casserole in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the center is set.
7. Add cheese topping (optional): For a cheesy finish, sprinkle the reserved shredded cheddar on top during the last 5 minutes of baking. Allow it to melt before removing from the oven.
8. Cool slightly and serve: Let the casserole cool for about 5 minutes before serving.

Serving and Storage Tips

• Serving: Serve warm as a side dish alongside roasted meats, vegetables, or at your holiday table. It pairs well with turkey, ham, or chicken.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F for about 10–15 minutes or in the microwave until heated through.
• Freezing: For longer storage, freeze the casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as needed.

FAQs

1. Can I make this corn casserole ahead of time?

Yes! You can prepare the mixture, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, let it come to room temperature before putting it in the oven.

2. Can I use fresh or frozen corn instead of canned corn?

Absolutely! Substitute canned whole kernel corn with an equal amount of cooked fresh corn or thawed frozen corn for a fresher taste.

3. Is there a dairy-free version of this recipe?

Yes, you can use dairy-free sour cream and butter alternatives. You may also omit the cheese or use a dairy-free version for a fully dairy-free dish.

4. Can I add other ingredients for variation?

Definitely! Some popular additions include diced jalapeños for spice, chopped green onions for freshness, or crumbled bacon for extra flavor.

This Easy Corn Casserole recipe is sure to bring warmth and smiles to your table!

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