Corn Casserole is a great dish to make for a home meal, brunch or any type of “bring a covered dish” get together. It can be whipped up in a matter of minutes. You can cook it a little longer, as I did, to make it more of a cornbread consistency or you can cook it less for a more corn casserole type dish. I could see adding jalapeños to this too! It came out perfectly golden brown and delicious!
Only six ingredients are needed for this dish.
Place all of the ingredients in a bowl.
Stir well combining all of the ingredients. Pour into a 2 quart casserole dish.
Bake in a preheated 425 degree oven for 45 minutes.
Cut into serving size pieces and serve warm with butter.
1 – 8.5 oz box of Jiffy Corn Muffin Mix
2 eggs, slightly beaten
1 cup sour cream
1/2 stick (1/4 cup) melted butter
1 – 11 oz can Niblets Corn, drained
1 – 14.75 can Cream Style Corn
Preheat oven to 425 degrees. In a large bowl, stir together all of the ingredients until completely combined. Using cooking spray, lightly spray a 2 quart casserole dish. Pour mixture into the casserole dish. Bake uncovered for 45 minutes until the top is golden brown for a cornbread like consistency or less time if you want a pudding like consistency.