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This velvety, soul-warming corn casserole vanishes quickly whenever it lands on the table during family reunions and celebrations. You'll find it super simple to throw together and it never fails to deliver that heartwarming, familiar taste everyone craves.
I whipped up this dish for the first time during a snowy Thanksgiving when we were short on sides. It turned out to be such a winner that nowadays even the fussiest eaters at our table ask for more.
- Whole kernel corn canned: delivers sweet, juicy corn pops in every mouthful - try to grab cans with just corn, water and salt for maximum flavor
- Cream style corn: creates that silky, smooth foundation - look for one with an even texture
- Sour cream: brings a nice zip and keeps everything moist inside - whole-fat works best for richness
- Unsalted butter melted: adds that can't-resist buttery goodness - good quality butter really lifts the flavor
- Large eggs: hold everything together and help it set properly - try to use the freshest you can find
- Corn muffin mix like Jiffy: adds gentle sweetness and creates that airy, soft texture - don't forget to check it's not expired
- Shredded cheddar cheese optional: though we really suggest it for gooeyness and taste - sharp cheddar works amazing, and hand-grating makes it melt better
- Salt and black pepper optional: lets you adjust flavor to your liking - fresh-ground pepper makes a big difference if you've got it
Easy Preparation Guide
- Preheat the Oven:
- Get your oven warmed up to 350 degrees Fahrenheit or 175 degrees Celsius. Coat a 9 by 9 inch or 9 by 13 inch baking dish with butter or cooking spray so your casserole won't stick when serving.
- Mix the Wet Ingredients:
- Grab a large bowl and mix together the drained whole kernel corn, cream style corn, sour cream, melted butter and eggs. Keep stirring until everything's fully combined without any separate streaks.
- Add Corn Muffin Mix:
- Scatter the corn muffin mix over your wet ingredients. Stir just enough to get rid of dry spots. Don't go overboard with mixing or you'll end up with a heavy casserole.
- Fold in Cheese:
- If you're adding cheddar, lightly fold it through the mixture for even distribution. This creates those wonderful pockets of melty cheese throughout.
- Pour into Baking Dish:
- Dump your mixture into the greased dish. Use a spatula to push it into all corners and level the top so it cooks evenly.
- Bake the Casserole:
- Stick the dish on the middle rack and let it bake for 45 to 55 minutes. You want a nice golden-brown top with a mostly set center. It's done when a toothpick stuck in the middle comes out nearly clean with a few moist bits.
- Cool Slightly and Serve:
- Let your casserole rest in the pan for 5 to 10 minutes before serving. This helps it firm up and makes cutting portions easier.
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My personal favorite touch in this dish is adding sharp cheddar that melts beautifully and creates that irresistible cheesy top. It always takes me back to grandma's kitchen, where she'd insist on extra cheese. Those crispy, buttery edges turned this into a family treasure that brings back loads of happy holiday memories whenever we make it.
Keeping It Fresh
Make sure the casserole cools down completely before covering it with aluminum foil or plastic wrap. You can keep it in your fridge for about four days. When you want to eat it again, warm individual pieces in the microwave or heat the whole thing in a low-temp oven. Just know that the cheese on top might get even crispier the second time around.
Ingredient Swaps
You can use Greek yogurt instead of sour cream for a lighter but still tangy option. If you don't have canned cream style corn, just mix in more whole corn kernels with a bit of milk to get that creamy texture. For those avoiding gluten, grab a gluten-free corn muffin mix and double-check all canned goods for hidden gluten ingredients.
What to Serve It With
This corn dish goes perfectly with favorites like juicy roasted chicken, smoky barbecue brisket or tender pork chops. Vegetarians can enjoy it with a fresh tomato and cucumber salad or a steaming bowl of black bean chili. During Thanksgiving, it always finds its spot right next to the stuffing and mashed potatoes.
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Background Story
This corn casserole has its origins in Southern comfort cooking and America's love for easy one-dish meals. When Jiffy mix came around in the 1930s, families started using it for all kinds of cozy baked dishes. Recipes like this one began as budget-friendly ways to stretch pantry basics and over the years turned into must-have holiday sides.
Frequently Asked Questions
- → Can I prep and store this early?
Definitely! Assemble it, store in the fridge, and bake when needed. It might need a few extra minutes if cooked cold.
- → What works instead of Jiffy Mix?
Any cornbread mix can replace Jiffy. Just follow package steps for the right texture.
- → Do I really need cheese for this?
Not at all! But adding cheese adds a creamy twist. Skip it if it’s not your thing; it’ll still be great.
- → When is this casserole actually done?
You’ll know it’s ready when the top turns golden, and a toothpick in the middle comes out mostly clean with no wet batter.
- → How do I warm up leftovers?
Reheat in the oven or microwave until steaming. Cover while warming to keep it moist and prevent drying out.
- → Can I toss in extra mix-ins?
Definitely! Add bacon, jalapeños, or scallions to make it more fun and flavorful.