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Sweet Creamed Corn Casserole Recipe

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3.9 from 11 reviews

This Sweet Creamed Corn Casserole is a comforting and easy side dish perfect for family dinners and holiday meals. Combining buttery whole kernel and creamed corn with sour cream, sugar, and Jiffy corn muffin mix, it bakes into a custardy, slightly sweet casserole with a golden crust. Variations allow for a cake-like texture with eggs, a cheesy twist, or a convenient slow cooker adaptation.

Ingredients

Main 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 (or 1/4 teaspoon table salt)
  • 1 (8-oz) box Jiffy corn muffin mix

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the casserole.
  2. Melt Butter in Pan: Place 1/2 cup butter in an 8×8 or 9×9 inch glass baking dish and melt it in the microwave directly in the pan. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking during baking. If using a metal pan, melt butter in a separate bowl and transfer it to the pan.
  3. Add Whole Kernel Corn: Drain the can of whole kernel corn by pressing the lid on the corn while holding it upside down over the sink, then add the drained corn to the buttered pan.
  4. Add Creamed Corn: Pour the entire can of creamed corn into the pan with the whole kernels and butter.
  5. Mix in Sour Cream: Add 1 cup of sour cream to the corn mixture in the pan.
  6. Add Sugar and Salt: Stir in 3 tablespoons granulated sugar and 1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt) to balance the sweetness and enhance flavor.
  7. Add Corn Muffin Mix: Add the entire 8-ounce box of Jiffy corn muffin mix to the pan.
  8. Combine Ingredients: Use a spatula to thoroughly stir all ingredients in the baking pan until well combined, making sure to scrape down the edges.
  9. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Look for the edges to turn golden brown and pull away from the sides. The center should be mostly set with minimal jiggle. A toothpick inserted in the center should come out clean.
  10. Cool and Serve: Remove the casserole from the oven and let it cool on a wire rack for a few minutes before serving warm.

Notes

  • For a sweeter casserole, increase sugar to 1/2 or 3/4 cup instead of 3 tablespoons.
  • To achieve a cake-like, fluffier texture, add 2 eggs to the mixture before baking.
  • Add cheese by omitting sugar and stirring in 1 1/2 cups shredded cheddar cheese, with an optional 1/2 cup sprinkled on top; add jalapeños or cooked bacon for extra flavor.
  • This casserole can be made in a slow cooker: spray edges of a 4-quart slow cooker, cook on high for 2 hours or low for 3-4 hours. Double the recipe for a 6-quart slow cooker.
  • Another variation: reserve half the sour cream, add 2 eggs, mix all other ingredients, then dollop remaining sour cream on top and swirl before baking. Bake a few minutes longer.

Find it online: https://bitezly.com/sweet-creamed-corn-casserole-recipe/