This quick and easy corn casserole is my most requested recipe to date. Take one bite and you will fall in love with this delicious side dish! Throw everything in one pan, stir and bake. You’ll be hooked from the first buttery bite of this simple corn side dish.
I’ve been holding out on you. In my pocket, all this time, I have had the most delicious easiest side dish that you will ever put in your mouth. How do I know this? Everyone that tries it wants the recipe! It has become my most requested recipe by family and friends, hands down. This Quick and Easy Corn Casserole is a crowd pleaser and is sure to earn you tons of kudos at your next gathering.
Do you ever try to take a walk down memory lane and realize how bad your memory is?! Well, that’s me at this exact moment. I’m sitting here trying to figure out when the first time I ever made this corn casserole was and for the life of me I can’t remember. I do remember I received the recipe from a neighbor but have no idea why I asked for it. I’m thinking I was looking for a good side dish for Thanksgiving but not 100% sure on that one. Please tell me this isn’t a sign of aging? What’s next? Gray hair!
I can tell you that I know I was shocked when I looked at the recipe and realized how stinking easy it was. Can you dump ingredients into a bowl? Do you know how to stir? If so, you can make this recipe. It’s a great starter recipe for a new wife or someone just learning to cook. It’s also a dish that your children help make. I’m telling you this dish is basically fool-proof. If you make this recipe and mess it up, you probably shouldn’t be near an oven to begin with. Sorry about that. Apparently, I’m in a “brutally honest” type of mood today. 😳
So what do I need to make this Quick and Easy Corn Casserole?
1 box Jiffy Corn Muffin Mix, 1 can corn (drained), 1 can creamed corn, 8 oz. sour cream, 8 oz. heavy whipping cream, 1 egg, 1 stick butter (softened)
Before we get started with the recipe you should know I’m quite lazy and try to cut corners wherever I can. For this recipe, I don’t even worry about using a bowl to stir the ingredients. I drop everything right in the casserole dish, mix it up and then place it in the oven. Feel free to dirty a mixing bowl if you’d like but I’d rather have one less dish to wash.
The hardest thing with this recipe is to remember to allow your butter to come to room temperature. If the butter is hard, you won’t be able to mix it properly with the other ingredients. I will usually pull the butter out in the morning the day I plan on making the recipe. I just place the butter directly into the casserole dish to soften. I also added the egg here as well. I find it easier to mix eggs when they are room temperature as well.
Once the butter has softened and the egg has come to room temperature, preheat your oven to 350 degrees.
Add the sour cream, heavy whipping cream, Jiffy Corn Muffin Mix, and two cans of corn to the casserole dish with the butter and egg. Make sure that you remember to drain the can of regular corn before dumping it into the casserole dish.
Stir all the ingredients together.
Place the casserole dish in the oven.
Bake for 55 – 60 minutes or until the casserole is golden brown.
Two things I want to mention:
- This is not the consistency of cornbread, nowhere close, so don’t be alarmed when you cut into it! Sometimes people expect that because of the Jiffy Corn Muffin mix but this is more of a souffle-type dish.
- I have made this casserole just a little bit fancier by adding shredded cheddar cheese on top about five minutes before it’s done cooking. It pairs nicely with a Mexican-themed meal. You could even add a couple of chopped jalapenos into the mixture if you wanted an extra kick.
So as they say, the cat is officially out of the bag. My most requested recipe is in your hands. What will you do with this Quick and Easy Corn Casserole? Will it find its way to your holiday dinner table next to a nice big bowl of my Twice-Baked Potato Casserole? If it does, call me. I’m not passing a meal like that up!
- 1 box Jiffy Corn Muffin Mix
- 1 can corn (drained)
- 1 can creamed corn
- 8 oz. sour cream
- 8 oz. heavy whipping cream
- 1 egg
- 1 stick butter (softened)
- Allow butter to come to room temperature.
- Preheat oven to 350 degrees.
- Drain the can of regular corn and place it in the casserole dish along with all the other ingredients listed above.
- Stir everything together.
- Place the casserole in the oven for 55 - 60 minutes or until the casserole is brown on top.
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