Surprisingly even the most choosy eaters love this delectable meal
Cream cheese corn casserole has become a beloved dish for many families, especially during holiday gatherings and potlucks. Its creamy texture and savory flavor make it a perfect side dish that complements a wide variety of main courses. This article will provide a comprehensive guide to making the perfect cream cheese corn casserole, ensuring that even beginners can create a dish that will impress their guests.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole kernel corn (drained) | 1 can (15.25 oz) |
| Cream-style corn | 1 can (14.75 oz) |
| Cream cheese (softened) | 1 package (8 oz) |
| Unsalted butter (melted) | 1/2 cup |
| Sour cream | 1 cup |
| Jiffy Corn Muffin mix | 1 box (8.5 oz) |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Shredded cheddar cheese | 1 cup |
Instructions:
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish to prevent sticking.
Mixing Ingredients
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, and softened cream cheese. Stir until well mixed.
- Add the melted butter and sour cream to the mixture, stirring to combine thoroughly.
Adding Dry Ingredients
- Fold in the Jiffy Corn Muffin mix until just combined.
- Season with salt and black pepper, mixing gently to incorporate.
Baking
- Transfer the mixture into the greased baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the edges are bubbly.
- Remove from oven and let it stand for at least 5 minutes before serving to allow it to set.
