Get ready to transport your taste buds to a world of creamy, cheesy comfort with the most mouthwatering corn casserole you'll ever experience! This isn't just another side dish – it's a family recipe passed down through generations, guaranteed to become the star of your dinner table. Imagine a golden, bubbling casserole that combines the sweetness of corn, the richness of sour cream, and a perfectly crispy cheese topping that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 can corn, drained
- 1 can cream-style corn
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 package corn muffin mix
- 1 cup shredded cheese
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the drained whole kernel corn and cream-style corn. Mix them together thoroughly to create a uniform corn base.
- Add the sour cream to the corn mixture and stir until well incorporated, ensuring a creamy consistency throughout.
- Pour the melted butter into the corn and sour cream mixture, stirring carefully to distribute the butter evenly.
- Open the corn muffin mix package and add the entire contents to the bowl. Gently fold the dry mix into the wet ingredients until just combined. Be careful not to overmix, as this can make the casserole tough.
- Transfer the entire mixture into the prepared baking dish, spreading it out evenly with a spatula to ensure uniform cooking.
- Sprinkle the shredded cheese evenly across the top of the casserole, covering the entire surface.
- Place the baking dish in the preheated oven and bake for 45 minutes. The casserole is done when the top is golden brown and the center is set.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve warm as a delicious side dish that pairs perfectly with roasted meats, grilled chicken, or as a standalone comfort food.
Tips
- Room Temperature Ingredients: Let your sour cream and butter sit out for about 30 minutes before mixing to ensure smooth incorporation.
- Don't Overmix: When adding the corn muffin mix, fold gently just until combined. Overmixing can make your casserole tough and dense.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with different varieties like sharp cheddar or a Mexican blend for extra flavor.
- Even Baking: Use a light-colored baking dish to prevent over-browning and ensure even cooking.
- Make-Ahead Friendly: You can prepare this casserole up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Serving Suggestion: For an extra touch, garnish with fresh chives or chopped green onions before serving to add a pop of color and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 55mg
