Sweet Creamed Corn Casserole (Print-Friendly Format)
Creamy corn and cornbread blend together in a sweet, tender bake that pairs beautifully with family-style holidays.
# Required Ingredients:
→ Main Ingredients
01 -
115 grams unsalted butter
02 -
425 grams whole kernel corn, drained
03 -
425 grams creamed corn, undrained
04 -
240 grams sour cream
05 -
38 grams granulated sugar
06 -
1/2 teaspoon kosher salt
07 -
240 grams packaged corn muffin mix (Jiffy, or equivalent)
# How to Make It:
01 -
Preheat oven to 175°C.
02 -
In a 20x20 cm or 23x23 cm glass baking dish, add unsalted butter and melt using a microwave. Coat the sides and base evenly with the melted butter to prevent sticking.
03 -
Add drained whole kernel corn and undrained creamed corn to the pan with the melted butter.
04 -
Add sour cream, granulated sugar, and kosher salt to the mixture in the pan.
05 -
Add packaged corn muffin mix to the pan. Using a spatula, stir thoroughly until ingredients are fully combined. Scrape down the edges to ensure an even mixture.
06 -
Transfer dish to the preheated oven and bake for 35 to 40 minutes, until the edges are golden brown and pulling away from the sides. The center should be set and no longer jiggle excessively; a toothpick inserted should come out clean.
07 -
Allow casserole to cool on a wire rack for several minutes. Serve warm.
# Additional Information:
01 -
If using a metal baking pan, check for doneness a few minutes early as it cooks slightly faster than glass.
02 -
For a fluffier, cake-like texture, incorporate 2 eggs into the mixture.
03 -
For a savoury variation, omit sugar and add shredded cheddar cheese.