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Easter Corn Casserole

A delightful dish that combines sweet and savory flavors, perfect for holiday gatherings or family meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cans of whole kernel corn, drained
  • 1 can can of creamed corn
  • 1 cup cup of sour cream
  • 1/2 cup cup of melted butter
  • 1 package package of Jiffy corn muffin mix
  • 1 cup cup of shredded cheddar cheese
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix. Mix well until combined.
  3. Stir in the shredded cheddar cheese and season with salt and pepper.
  4. Pour the mixture into a greased 9×13 inch baking dish.
Cooking
  1. Bake for 45 minutes or until the top is golden and the casserole is set.
  2. Let it cool slightly before serving.

Notes

For an extra layer of flavor, consider adding some diced jalapeños or bell peppers. Use fresh corn in season for a sweeter taste. You can prepare the casserole a day before and simply bake it when you’re ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for 2-3 months.