Description
Sweet Creamed Corn Casserole is a comforting Southern-style side dish combining the sweet flavors of whole kernel corn, creamed corn, and sour cream with a touch of sugar and buttery Jiffy corn muffin mix. Baked to golden perfection, it offers a creamy, slightly sweet, and tender corn casserole that pairs perfectly with holiday meals or everyday dinners.
Ingredients
Scale
Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn (not drained)
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the casserole.
- Melt Butter: Place 1/2 cup butter in an 8×8 or 9×9 inch glass baking pan and microwave it until melted. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking during baking. If using a metal pan, melt butter separately and then transfer it to the pan.
- Drain Whole Kernel Corn: Open the can of whole kernel corn and drain the liquid by pressing the lid down while holding the can upside down over the sink. Add the drained corn directly to the buttered baking pan.
- Add Creamed Corn: Open the can of creamed corn and add it, including the liquid, into the pan with the whole kernels and butter.
- Add Sour Cream: Spoon in 1 cup of sour cream to the mixture in the pan.
- Season Mixture: Add 3 tablespoons granulated sugar and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) to enhance the sweetness and balance the flavors.
- Incorporate Corn Muffin Mix: Add the entire 8-ounce box of Jiffy corn muffin mix to the pan.
- Mix Ingredients: Use a spatula to stir all ingredients together thoroughly until well combined and the batter is uniform. Scrape down the edges to incorporate all the butter and corn mixture.
- Bake: Place the pan in the oven and bake at 350 degrees Fahrenheit for 35-40 minutes. Look for golden brown edges that pull away from the sides of the pan. When shaken, the center should be firm with minimal jiggle. Test doneness by inserting a toothpick in the center; it should come out clean without wet batter.
- Cool Slightly and Serve: Remove the casserole from the oven and let it cool on a wire rack for a few minutes. Serve warm for best flavor and texture.
Notes
- For best results, use a glass baking dish to melt butter directly in the pan.
- If using table salt instead of kosher salt, reduce the quantity to 1/4 teaspoon to avoid over-salting.
- The casserole is best served warm but can be reheated gently in the oven.
- Jiffy corn muffin mix is a key ingredient for texture and flavor, but you can substitute similar cornbread mixes if needed.
- You can add shredded cheese or chopped jalapeños for variations on this classic recipe.
