Corn Casserole
A simple and flavorful corn casserole made with sour cream, butter, and corn muffin mix.
Ingredients
- ¾ cup sour cream
- ½ cup salted butter melted and cooled
- 1 large egg room temperature
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 8 ounces corn muffin mix 1 box, such as Jiffy's
- 15 ounces creamed corn
- 15 ounces whole kernel corn drained
- 4 ounces pepper jack cheese grated
- 3 green onions thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- In a large bowl, mix the sour cream, melted butter, and egg until well combined.
- Stir in the black pepper, onion powder, and garlic powder.
- Add the corn muffin mix, creamed corn, and drained whole kernel corn to the bowl. Mix until just combined.
- Fold in the grated pepper jack cheese and sliced green onions.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45 minutes, or until the top is golden brown and the center is set.
- Let cool for 5 minutes before serving.
Notes
For extra flavor, you can add crumbled bacon or diced jalapeños to the mixture before baking.