Corn Casserole for the Holidays
A warm, comforting casserole featuring a delightful blend of creamed corn, whole kernel corn, and creamy sour cream, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can Creamed Corn
- 2 cans Whole Kernel Corn (drained) Make sure to drain thoroughly.
- 1 cup Sour Cream
- 1/2 cup Butter (melted)
Instructions
Preparation
- Gather all your ingredients. Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, and melted butter.
- Gently fold the ingredients together until just combined. Avoid overmixing.
Baking
- Spray an oven-safe pan with non-stick spray or grease it with butter.
- Pour the corn casserole mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, monitoring to prevent overcooking.
- Remove from oven and sprinkle grated cheese on top.
- Return to the oven for an additional 10 minutes until the cheese is melted and bubbly.
- Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven at a low temperature. For freezing, store in a well-sealed container for up to two months.