Corn casserole is one of my favorites to make during the holidays, and it reminds me of my childhood. I love corn casserole that has the actual corn kernels inside too. This is such a comfort food for me and resembles a lot to cornbread. Simply Mama Cooks on YouTube gives substitution for this recipe, and it’s to either use the box Jiffy corn muffin mix or using ingredients from scratch. I have all of the ingredients to make everything from scratch, and it’s such an easy recipe too. There’s a lot of dumping the ingredients into one mixing bowl. This is a great recipe to save and it pairs well as a side dish.
Ingredients:
- 1 box Jiffy corn muffin mix (see below for substitution)
- 2 large eggs
- 15 oz can of corn (drained)
- 14.75 oz can of creamed corn
- 1/2 cup sour cream
- 1 stick of unsalted butter
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
Substitute For Jiffy Mix:
- 1 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
Directions:
First, in a large mixing bowl, add the Jiffy corn muffin mix or make your own from scratch. Then add the eggs, corn kernels, sweet cream corn, sour cream, melted butter, and milk. Mix well.
Next, add the shredded cheese or you can exclude this step. Add the corn casserole mixture to a buttered or greased baking pan dish in a preheated oven at 350F for about 50 minutes. Let it sit for about 15 minutes to cool off.
Overall, I haven’t made corn casserole ever, but my dad has. For some reason, I forgot all about corn casserole, and it’s one of my favorites. I like my corn casserole to be pretty sweet, so I think I might skip out on the shredded cheese in this recipe.
