Description
This upgraded corn casserole is a crowd-pleasing comfort dish that sits beautifully between a rich soufflé and a creamy corn pudding. Doubling the batch means it’s perfect for holidays, potlucks, or just feeding a hungry family. With a few flavorful twists, this version brings extra creaminess and just the right hint of spice to take the original to the next level.
Ingredients
2 (15-ounce) cans whole kernel corn, drained
2 (14.75-ounce) cans creamed corn
2 (8.5-ounce) packages dry cornbread mix
2 cups sour cream
1 cup unsalted butter, melted
4 large eggs, beaten
1½ cups shredded sharp cheddar cheese
1 small jalapeño, finely diced (optional, for a mild kick)
1 teaspoon garlic powder
½ teaspoon smoked paprika
Fresh chopped chives or green onions for garnish
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine both types of corn, sour cream, melted butter, and beaten eggs.
Add cornbread mix, cheddar cheese, jalapeño, garlic powder, and paprika. Stir until well blended.
Pour into prepared dish and spread evenly.
Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.
Let cool for 5–10 minutes before serving. Garnish with chopped chives or green onions.
- Prep Time: 10 mins
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 280
- Fat: 18g
- Protein: 6g