Description
A creamy and sweet casserole that brings back fond memories of family gatherings, perfect as a side dish for any occasion.
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.
- Melt 1/2 cup of butter in an 8×8 or 9×9 inch glass pan.
- Add the drained whole kernel corn to the melted butter.
- Pour in the un-drained creamed corn.
- Stir in 1 cup of sour cream, 3 tablespoons of sugar, and 1/2 teaspoon of kosher salt.
- Sprinkle the Jiffy corn muffin mix over the mixture and stir until combined.
- Transfer the dish to the preheated oven and bake for approximately 35-40 minutes, or until the edges are golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
For added flavor, consider adding a dash of ground black pepper or smoked paprika. You can also fold in shredded cheese or diced bell peppers for a heartier version.
