Corn Casserole
This Corn Casserole (often called “Corn Pudding” or “Jiffy Casserole”) is a beloved staple for holiday tables and potlucks. It strikes the perfect balance between a savory side and a slightly sweet corn cake. The combination of whole-kernel corn for texture and cream-style corn for moisture, held together by the iconic corn muffin mix, results in a dish that is wonderfully tender and decadently cheesy.
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Classic Corn Casserole
Ingredients:
| Ingredient | Amount |
| Whole kernel corn, drained | 1 (15.25 oz) can |
| Cream-style corn | 1 (14.75 oz) can |
| Jiffy corn muffin mix | 1 (8 oz) package |
| Sour cream (regular or light) | 1 cup |
| Salted butter, melted | 6 tablespoons |
| Shredded sharp cheddar cheese | 1/1 1/2 cups |
How To Make Corn Casserole:
Step 1: Prep the Oven and Dish: Preheat your oven to 350°F. Lightly grease a 2-quart casserole dish with cooking spray or a little extra butter to ensure easy serving.
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Step 2: Mix the Batter: In a large mixing bowl, combine the drained whole corn, cream-style corn, corn muffin mix, sour cream, and the 6 tablespoons of melted butter. Stir in the shredded cheddar cheese until everything is evenly incorporated.
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Step 3: Bake until Set: Pour the mixture into your prepared casserole dish. Bake uncovered for 1 hour 10 minutes.
The Doneness Test: Insert a toothpick into the center of the casserole; it should come out clean. The middle should be set and not jiggly, and the top should be a beautiful golden brown.
Step 4: Rest and Serve: Remove the dish from the oven and let it stand for 5 minutes. This resting period is crucial as it allows the casserole to firm up slightly, making it much easier to scoop and serve.
