Creamy Corn Casserole
This is the BEST Creamy Corn Casserole! It's fluffy, creamy, and is the star of holiday meals! Only 5 minutes and 7 ingredients (including Jiffy Mix) required.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: creamed corn, jiffy corn muffin mix, sweet corn
Servings: 12 people
Calories: 267kcal
- 1/2 cup unsalted butter melted (1/2 cup = 1 stick)
- 1 (8 oz) container Sour cream room temperature
- 2 large eggs room temperature
- 2 tablespoons granulated sugar
- 1 (15 oz) can creamed corn
- 1 (15 oz) can sweet corn drained
- 1 (8.5) oz box Jiffy corn muffin mix see post above for mix substitute
- 1/2 teaspoon salt more or less to taste
Preheat oven to 350 degrees F and grease a glass 9x13 inch baking pan with cooking spray. Set aside.
In a large bowl, whisk together butter, sour cream, and eggs until well combined.
Stir in sugar, cream style corn, sweet corn, corn muffin mix, and salt.
Pour mixture into the prepared pan.
Bake in preheated oven for 20-35 mins or until the mixture has set. It may still be slightly "jiggly", but that's ok!
Take 5 seconds to . We greatly appreciate it!
For the photos, I used 4 individual sized ramekins. If you'd rather do that, you'll just need to up the baking time to about 40 - 45 minutes.
PSST - A lot of you have been asking for a slow cooker version --> check it out: Slow Cooker Corn Pudding!
Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 359mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 540IU | Vitamin C: 3.7mg | Calcium: 41mg | Iron: 1mg