Crack Corn Casserole
A creamy and cheesy casserole filled with corn and topped with a golden brown crust, perfect for any gathering.
Ingrédients
Main Ingredients
- 2 cups corn kernels Fresh or frozen
- 1 cup sour cream Can substitute with Greek yogurt
- 1 cup cream of chicken soup Cream of mushroom can be used for a vegetarian option
- 1 cup shredded cheddar cheese Can use a cheese blend for more flavor
- 1/2 cup butter, melted
- 1 package Jiffy corn muffin mix Look for a gluten-free alternative if needed
- 1/2 cup chopped green onions Fresh herbs can also be added
Instructions
Preparation
- Start by gathering all the ingredients. Measure out each one and have them ready to go.
- In a large bowl, combine the corn, sour cream, cream of chicken soup, cheddar cheese, and melted butter. Mix everything together until it is well blended for about 2-3 minutes.
- Gently fold in the Jiffy corn muffin mix along with the chopped green onions. Stir until the dry ingredients are incorporated, being cautious not to over-mix.
- Preheat your oven to 350°F (175°C). While it’s heating, grease a baking dish generously to prevent sticking.
- Carefully pour the mixture into the greased baking dish and spread it evenly across the dish.
Baking
- Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
- Once it’s finished baking, remove it from the oven and let it cool for a few minutes before scooping out servings directly from the dish.
Notes
For added flavor, consider using a mix of cheeses, incorporating spices, or adding breadcrumbs on top for extra crunch. For variations, cooked sausage or shredded chicken can turn it into a one-dish meal.