¾ cup cornmeal
½ cup flour
1 tbsp sugar
1 tsp baking powder
¼ tsp salt
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9x9-inch baking dish or 2-quart casserole dish.
2. Mix Ingredients
In a large bowl, stir together both corns, corn muffin mix, sour cream, and melted butter until just combined. (Don’t overmix!)
(Optional: Fold in cheese or jalapeños now.)
3. Bake to Perfection
Pour into the prepared dish.
Bake for 45-50 minutes, until the top is golden and the center is set.
4. Serve & Enjoy!
Let cool 5-10 minutes before serving.
Top with extra butter, honey, or a sprinkle of fresh herbs.
Pro Tips for the Best Corn Casserole
🔹 Don’t overmix – Keeps the texture light.
🔹 For extra crispiness – Broil the last 2-3 minutes (watch closely!).
🔹 Make ahead – Assemble, cover, and refrigerate overnight (add 5-10 mins baking time).
🔹 Storage – Keeps in the fridge for 3-4 days (reheat in the oven for best texture).
Variations & Swaps
🧀 Cheesy version – Mix in 1 cup cheddar + top with Parmesan.
🌶 Spicy kick – Add diced jalapeños or a dash of hot sauce.
🥓 Bacon lover’s – Stir in ½ cup cooked, crumbled bacon.
🌽 Fresh corn – Replace canned corn with 2 cups fresh or frozen kernels.
FAQs
Q: Can I use homemade cornbread mix?
A: Yes! Use the substitute listed above.
Q: Can I make this without dairy?
A: Use plant-based butter and coconut yogurt.
Q: Can I freeze leftovers?
A: Yes! Freeze for up to 2 months (reheat covered in the oven).
Final Thoughts
This Perfect Corn Casserole is creamy, comforting, and always a hit—whether it’s Thanksgiving or Tuesday night! One bite and you’ll see why it’s a classic.