If you’re looking for a corn bread that serves more like a corn casserole, this is the dish for you. Easy to throw together and makes a delicious side dish for any meal. I served it along side barbecue brisket and potato salad and it was a hit.
Ingredients Needed For Corn Casserole
- Whole Kernel Corn. Canned, fresh or frozen will all work. If using fresh or frozen you will need about two cups. If canned, one 15 oz can works well just make sure to drain it.
- Creamed corn. 1 can also works here.
- Sour Cream
- Mayonnaise. You can also use homemade mayo if you prefer. If you’ve never made homemade, try my recipe here.
- Melted butter.
- Corn muffin mix. I use one box of Jiffy Corn Muffin mix and it works well.
- Pepperjack cheese. You can use cheddar or any other cheese you like if you’re not a fan of pepper jack, however buy a block of cheese and grate it yourself. So much better than pre-shredded although you can use it if thats what you have.
Southern Sweet Corn Casserole
Ingredients
- 1 can Whole kernel corn drained
- 1 can Creamed corn
- 1/2 cup Sour cream
- 1/2 cup Mayo
- 1 stick Butter melted
- 1 pkg Corn muffin mix I used Jiffy
- 1/4 cup Pepperjack cheese, shredded plus more for topping
Instructions
- Preheat oven to 350°. Lightly grease an 8×8 baking dish.
- In a large mixing bowl combine the muffin mix, both cans of corn, sour cream, mayo, melted butter and pepper jack cheese.
- Pour batter into the greased baking dish and bake for 45 minutes.
- Remove from oven while the center is still slightly under cooked and add more cheese to the top. Continue baking until casserole is set and cheese has melted.
- Let cool slightly and serve while still warm.
