Sweet Creamed Corn Casserole (Printable Version)
Soft, sweet cornbread hugs creamy corn in a golden, crowd-pleasing dish perfect for sharing at big family get-togethers.
# What You'll Need:
→ Main Ingredients
01 -
240 grams corn muffin mix (Jiffy or similar)
02 -
240 grams sour cream
03 -
425 grams creamed corn (don’t drain)
04 -
1/2 teaspoon kosher salt
05 -
38 grams white sugar
06 -
115 grams plain butter
07 -
425 grams sweet corn, drained
# Steps to Follow:
01 -
Once it’s out of the oven, let it sit on a wire rack for a bit. Slice and dish it up warm.
02 -
Slide the pan into your hot oven and cook for 35 to 40 minutes. You’ll know it’s ready when the outside’s nicely browned and not clinging to the pan. Center should be firm, not wobbly, and a toothpick poked in should come out clean.
03 -
Toss in the corn muffin mix last. Give it a good stir using a spatula until you don’t see any dry specks. Scrape around the bowl to get everything mixed in well.
04 -
Mix in the sour cream, sugar, and salt right into the corn and butter blend.
05 -
Dump both the drained sweet corn and the undrained creamed corn into the pan with the butter you just melted.
06 -
Cut up the butter, put it into your 20x20 cm or 23x23 cm glass dish, and zap it in the microwave so it melts. Swirl it all over the bottom and up the sides—that stops sticking later.
07 -
Fire up your oven and let it get to 175°C.
# Additional Notes:
01 -
Metal pans bake this a bit faster, so peek in on it a little early if you swap out the glass pan.
02 -
Want it lighter and fluffier? Crack in two eggs before mixing.
03 -
Prefer it more savory? Skip the sugar and throw in a handful of shredded cheddar cheese.