Make it in the slow cooker: You can make this recipe as written in a 4-quart slow cooker, or double the recipe and make it in a 6 quart slow cooker. Be sure to spray the edges. Cook on high for 2 hours, or low for 3-4 hours. Super handy for Thanksgiving when you need your oven for the turkey!
This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that’s not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I’m talking about. It is creamy, corny, custardy, and sweet. It’s the perfect compliment to a holiday meal.
Prep Time: 10mins
Cook Time: 35mins
Total Time: 45mins
Course: Side Dish
Cuisine: American
Servings: 9
INGREDIENTS:
1/2 cup butter (1 stick)
1 (15-oz) can whole kernel corn drained
1 (15-oz) can creamed corn not drained
1 cup sour cream
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 (8-oz) box Jiffy corn muffin mix
INSTRUCTIONS:
Preheat your oven to 350 degrees F.
In a 8×8 or 9×9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn’t stick while baking.
Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
Open the can of creamed corn and dump the whole thing into the pan.
Add 1 cup sour cream.
Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
Add an 8 ounce box of Jiffy corn muffin mix.
Use a spatula to stir it all together until well combined. Scrape down the edges.
Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it’s done.
Let cool on a wire rack for a couple minutes before serving warm!
VARIATIONS
Sweet Corn Casserole: Add 1/2 cup or even 3/4 cup sugar instead of 3 tablespoons
For a cake-like texture, rather than custard texture: add 2 eggs. This makes the casserole a little more fluffy and taller. This is a VERY common addition to corn casserole, but I prefer it without the eggs. It’s good both ways though!
Add cheese: how can you go wrong? Omit the 3 tablespoons sugar and stir in 1 and 1/2 cups shredded cheddar cheese. Sprinkle another 1/2 cup cheese on top. You could even go wild and add in some chopped jalapenos…or some cooked bacon!
To make the second version I tried that you see in the photos: Follow the recipe as directed making these changes: reserve half of the sour cream. Add 2 eggs. Mix it all together, then dollop the remaining 1/2 cup sour cream on top and swirl in with a knife. It will take a couple minutes longer to bake.
NOTES
*Corn casserole baked in a metal pan will cook a couple minutes faster than in a glass pan, so check it early if you’re using a metal pan.
You can double this recipe and bake in a 9×13 inch pan! It will probably take closer to 45 minutes to bake. A 9×13 inch pan will serve 16-20 people.
NUTRITIONAL INFO:
Calories: 330kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 657mg | Potassium: 186mg | Fiber: 2g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg