1 can (15.25 ounces) whole kernel corn, drained
1 can (14.75 ounces) cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 cup cornbread mix (such as Jiffy)
1 cup shredded cheddar cheese (optional)
Salt and pepper to taste
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Mix them together until well combined.
Add the cornbread mix to the bowl and stir until the mixture is smooth.
If you want to make your corn casserole extra cheesy, fold in about half a cup of shredded cheddar cheese into the mixture. This step is optional but adds a delicious cheesy flavor.
Season the mixture with salt and pepper to taste. Be careful not to oversalt, as canned ingredients may already contain some salt.
Grease a 9×13-inch baking dish or a similar-sized casserole dish.
Pour the corn casserole mixture into the greased dish and spread it out evenly.
If desired, sprinkle the remaining shredded cheddar cheese on top.
Bake in the preheated oven for about 45 minutes or until the casserole is set and the top is golden brown.
Allow the corn casserole to cool for a few minutes before serving. It’s best served warm.
This corn casserole is a simple and delicious side dish that pairs well with various main courses. You can also customize it by adding ingredients like diced green chilies, diced red peppers, or jalapeños for some extra flavor and spice. Enjoy your corn casserole as a comforting addition to your meals.