Easy & Creamy Corn Casserole

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Creamy corn casserole is a tasty side dish that’s perfect for your next family dinner or holiday meal. This easy recipe takes just 10 minutes to prep and uses simple ingredients you probably already have in your kitchen. You’ll love how the sweet corn, creamy sour cream, and melted butter blend with the cornbread mix to create a soft, comforting texture.

Get ready to impress your guests with this delicious corn casserole. It’s so simple to make, you’ll want to add it to your regular rotation of side dishes. Just mix the ingredients, pour into a baking dish, and let your oven do the rest of the work. In less than an hour, you’ll have a warm, golden-brown casserole that everyone will enjoy.

Exact Ingredients List

Here’s what you’ll need to make this yummy corn casserole:

• 2 large eggs
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn
• 1 (8 ounce) box Jiffy corn muffin mix
• 1 cup shredded cheddar cheese (optional)

You might already have some of these items in your kitchen. The recipe is pretty flexible, so don’t worry if you’re missing the cheese. It’s still tasty without it!

Remember to drain the whole kernel corn before adding it to your mix. This helps keep your casserole from getting too watery.

If you want to make the dish extra cheesy, feel free to add a bit more cheddar. You can even try different types of cheese for a fun twist.

Instructions

Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and grease it with cooking spray or butter.

In a big bowl, crack open 2 eggs. Add 1 cup sour cream, 1/2 cup melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth.

Now for the corn! Pour in one can each of drained whole kernel corn and creamed corn. Add the Jiffy corn muffin mix. If you like, toss in 1 cup of shredded cheddar cheese. Stir gently until just mixed.

Pour your corn mixture into the greased dish. Spread it out evenly. Pop it in the oven for 40-50 minutes. You’ll know it’s done when the top is golden brown and the center doesn’t jiggle.

Let your casserole cool for 10 minutes before serving. This makes it easier to cut and less likely to burn your tongue! Enjoy your creamy, comforting corn casserole.

Possible Substitutes List

Can’t find all the ingredients for your corn casserole? No worries! Here are some easy swaps you can try:

• Sour cream: Greek yogurt or plain yogurt
• Unsalted butter: Vegetable oil or margarine
• Canned corn: Frozen corn (thawed) or fresh corn cut off the cob
• Creamed corn: Mix 1 can of corn kernels with 1/3 cup of the liquid and 1 tablespoon of flour
• Jiffy corn muffin mix: Make your own with 2/3 cup flour, 1/2 cup cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1/4 teaspoon salt

For a lower-calorie version, try these swaps:

• Use low-fat sour cream or Greek yogurt
• Cut the butter amount in half
• Skip the cheese or use a low-fat version

Want to change up the flavors? Try adding:

• Diced jalapeños for a spicy kick
• Crumbled bacon for a smoky taste
• Diced bell peppers for extra crunch and color

Remember, these swaps might change the texture or taste a bit. But they’ll still give you a yummy corn casserole to enjoy!

How To Make It Diabetes-Friendly

You can make this corn casserole more suitable for people with diabetes. Here are some easy changes:

1. Use low-fat sour cream instead of regular.
2. Cut the butter to 1/4 cup and use a light version.
3. Pick no-salt-added canned corn to lower sodium.
4. Try whole grain cornmeal mix for more fiber.
5. Use less cheese or pick a reduced-fat option.

These swaps will cut calories, fat, and carbs. You can also make smaller portions. Try using a 8-inch square pan instead of a 9×13-inch dish.

To lower the sugar, you can:

• Use only whole kernel corn, not creamed
• Add extra veggies like bell peppers or onions
• Skip the Jiffy mix and use almond flour instead

Remember to check with your doctor about how this fits into your meal plan. Corn has carbs, so you’ll need to watch your serving size.

With these tweaks, you can still enjoy a tasty casserole that’s better for blood sugar control.

Tips, Tricks & Storing

For the best corn casserole, use room temperature ingredients. This helps everything mix together smoothly. Don’t overmix the batter – stir just until combined to keep it light and fluffy.

Want extra flavor? Try adding diced jalapeños or bacon bits to the mix. You can also swap the cheddar for pepper jack cheese for a spicy kick.

To store leftover corn casserole, let it cool completely. Cover it tightly with plastic wrap or put it in an airtight container. It will keep in the fridge for 3-4 days.

You can freeze corn casserole too. Wrap it well and store in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F until warm through.

For easy serving, cut the casserole into portions before storing. This way, you can grab just what you need later. Reheat individual servings in the microwave for about 1 minute.