Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8-10
- 2-quart baking dish
Ingredients
- 1 (15.25 ounce) can corn kernels, drained
- 1 (14.75 ounce) can cream-style corn, not drained
- 1 cup sour cream, at room temperature
- 2 large eggs, at room temperature and lightly beaten
- 1 (8.5 ounce) box Jiffy corn muffin mix
- ½ cup (1 stick) salted butter, melted and slightly cooled
- 1 Tbsp. Sugar
Preheat the oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray, or butter; set aside. In a large bowl, stir together all of the ingredients.
Transfer the mixture to the prepared dish.
Bake for 45-50 minutes, or until the casserole is lightly browned on top. You'll know it's done when the center is set, but still moist and soft.
Make Ahead: For convenience, you can make this corn casserole ahead of time. This is another great reason that this is the perfect side dish for Thanksgiving dinner! You can bake the casserole up to 2 days in advance and then reheat according to the instructions below.
How to Store: Let the casserole cool to room temperature, then wrap tightly or transfer to an airtight container. Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.
How to Reheat: If frozen, thaw the casserole in the refrigerator overnight. Allow the dish to sit on the counter and come to room temperature for about 1 hour. Cover with foil and reheat in a 300°F oven just until warmed through, about 15-20 minutes.
