Comfort Sides (Print Version)
# Ingredients:
01 -
14.75 oz. creamed corn.
02 -
15.25 oz. whole kernel sweet corn, drained.
03 -
8.5 oz. Jiffy corn muffin mix.
04 -
8 oz. sour cream.
05 -
1 stick butter, melted.
06 -
1 cup cheddar cheese, shredded.
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the whole kernel corn is drained.
03 -
Pour the mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
04 -
Bake uncovered for 45 minutes.
05 -
Top with shredded cheddar cheese and bake for an additional 10-15 minutes, until the top begins to brown.
06 -
Let stand for 5 minutes before serving.
07 -
In a large bowl, combine all ingredients except for the cheddar cheese, making sure to drain the whole kernel corn.
08 -
Transfer the mixture to a lightly greased Crock Pot.
09 -
Cook on high for 2-3 hours or on low for 4 hours.
10 -
Add the shredded cheddar cheese during the last 20 minutes of cooking.
11 -
Ensure the center is firm and set before serving.
# Notes:
01 -
This easy and creamy corn casserole is a comforting side dish with a golden, cheesy topping that makes it perfect for gatherings and family meals.
02 -
Ideal for potlucks or holiday dinners, this casserole can be made in the oven or a Crock Pot, making it versatile and convenient.
03 -
The Jiffy corn muffin mix and creamed corn create a moist, flavorful base, complemented by melted cheddar cheese on top.