Ready your forks for a comforting and delightful dive into the tastiest corn casserole you’ll ever have!
One of my favorite things about being a mom is getting to pass things down to my kids. I’ve given my daughter some of my vintage jewelry pieces, and my son was super excited when I gave him some old drawings that I made in college. But the thing that I most look forward to handing down someday is my stack of handwritten recipes that I keep in a little box in the kitchen cabinet. Some of them are recipes that I’ve come up with on my own, and others are recipes that were handed down to me from my mother and grandmothers.
Perhaps the most used recipe card from that box is for a corn casserole that my nana used to make for the holidays. It was always the first dish to get devoured on the dinner table. And since it only came around once a year, I made sure to be first in line to fill my plate. My nana’s recipe involved flour, cornmeal, and sugar, but I started using Jiffy corn muffin mix to save time and found that it still gives that same satisfying flavor. This recipe is perfectly balanced with sweet and savory flavors, and it’s incredibly creamy and comforting, thanks to the cheddar cheese and sour cream.
This dish is the perfect side to serve for holiday meals, but I also like to make it year-round. It pairs well with a variety of different dishes, from barbecue to burgers. Plus, I can count it to be a dish that both kiddos and adults will love enough to come back for seconds!
Why you should grate your own cheese
There’s no denying that it’s faster and easier to pour a bag of pre-shredded cheese into your casserole and call it a day. But you’re already taking a shortcut by using Jiffy mix in this recipe, so I highly recommend taking a few extra minutes to grate your own cheese. Why? Store-bought shredded cheeses are coated with an anti-caking agent to help prevent the cheese from sticking together. However, it also hinders the cheese from melting smoothly. Freshly grated cheese, on the other hand, melts evenly and smoothly, resulting in a tastier casserole and an ooey gooey cheese pull with every bite.
How do I store leftovers?
Got leftovers? No problem. Cool them down completely, transfer them to an airtight container, and keep it in the fridge, where it should last for up to 3-4 days. You can also freeze it in a freezer-safe container for up to 3 months. Allow it to thaw in the fridge overnight. When you fancy some comfort food again, just warm it in a baking dish in the oven at 325°F until it’s hot, or, for a super quick fix, just nuke it in the microwave.
Serving suggestions
This easy corn casserole makes a delightful side dish to comfort food classics like Oven-Fried Chicken or Easy Slow-Cooker Pulled Pork Sliders. For a touch of freshness, pair it with a crisp salad like this Cucumber Tomato Salad or try The Perfect Beet Salad Recipe. To round out the meal, serve your casserole with a veggie side, such as Garlic Green Beans or Roasted Asparagus And Potatoes.
Easy Corn Casserole (with Jiffy Mix)
Ingredients
- 1 can corn kernels (14 ounces) drained
- 1 can creamed corn (14 ounces)
- 1 cup sour cream
- 1 cup cheddar cheese grated
- 2 tablespoons parsley chopped
- 1 box Jiffy corn muffin mix
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F. Grease a casserole dish.
- Pour the corn kernels and creamed corn into a large bowl along with the sour cream, half of the cheese, and chopped parsley. Mix well.
- Add the Jiffy mix, as well as the paprika, salt, and pepper. Mix together, and then pour the mixture into the greased casserole dish.
- Top the casserole with the rest of the grated cheese, and bake for 35–40 minutes. Take the casserole out of the oven and let it cool down for a few minutes before serving.
Notes
- Start with well-drained corn to avoid a soggy casserole.
- If the top of the casserole is browning too quickly, cover it loosely with foil.
Leave a Comment