Corn Casserole
Corn Casserole requires only 7 ingredients, is fluffy, rich, creamy, and the perfect side dish for all your holiday meals!
Ingredients
- 2 cans (15 1/4oz each) whole kernel corn drained
- 1 can (14 3/4oz) cream-style corn
- 1 package (8.5 oz) Jiffy corn muffin mix see blog post for how to make your own
- 1 cup sour cream or plain yogurt
- 1 large egg beaten
- 1 stick (1/2 cup) unsalted butter melted
- 1 jalapeño seeded and finely diced, optional
Instructions
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Preheat oven to 350 degrees F. Set up an oven rack into the middle of the oven.
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Lightly grease with butter or with cooking spray a 12.25x2.5 baking dish, or a baking dish that would hold at least 7 cups of batter.
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In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
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Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled and it looks puffy, light and overall done. A toothpick inserted into the center of the casserole should come one clean or with just a few crumbs attached, but no raw batter.
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Serve warm garnished with chopped fresh green onion or diced chives.