Creamy Baked Corn

A comforting cornbread casserole with a custard-like texture, perfect for potlucks and holiday tables.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 8 servings

Course: Potluck, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 stick butter, melted Use room temperature for easier mixing.
1 cup sour cream Low-fat sour cream can be used.
1 box Jiffy corn bread mix Can substitute with homemade cornmeal mixture if preferred.
1 can regular corn, undrained Drain slightly if canned corn is very watery.
1 can creamed corn Adds moisture and sweetness.
1 beaten egg egg Use room-temperature eggs for a smoother mix.

Optional Toppings

to taste bacon, crumbled Adds savory contrast.
to taste scallions, chopped Scatter after baking for freshness.
to taste French fried onions Add for crunch, serve separately.

Method

Preparation

Blend together melted butter, sour cream, and beaten egg.
Stir in the Jiffy corn bread mix and both types of corn until well combined.
Pour the mixture into a greased 2-quart casserole dish.

Baking

Bake at 350°F (175°C) for 35 minutes.
Sprinkle optional toppings on and continue baking for an additional 10 minutes, unless using scallions, which should be sprinkled after removing from the oven.

Notes

Cool the casserole to room temperature before storing. Can be refrigerated for up to 4 days or frozen for up to 3 months. Add a splash of milk or butter when reheating to prevent drying out.