🌽 Creamy Corn Casserole Delight
(A rich, comforting side dish with sweet corn, a creamy custard, and a buttery cracker topping—perfect for holidays or weeknight dinners!)
🥘 Ingredients
For the Casserole:
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2 (15 oz) cans whole-kernel corn, drained
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1 (15 oz) can cream-style corn
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1 cup sour cream (or Greek yogurt)
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½ cup (1 stick) butter, melted
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1 (8.5 oz) box Jiffy corn muffin mix
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2 large eggs, beaten
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1 cup shredded cheddar cheese (optional)
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper to taste
For the Topping:
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1 cup crushed Ritz crackers (or buttery crackers)
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2 tbsp butter, melted
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1 tbsp chopped fresh parsley (optional)
👩🍳 Instructions
1️⃣ Prep & Mix
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, mix both corns, sour cream, melted butter, corn muffin mix, eggs, cheese (if using), garlic powder, onion powder, salt, and pepper until combined.
2️⃣ Bake
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Pour mixture into the baking dish.
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In a small bowl, mix crushed crackers and melted butter, then sprinkle evenly over the casserole.
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Bake 45-50 mins until golden and set (center should barely jiggle).
3️⃣ Serve
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Garnish with fresh parsley if desired. Serve warm!
💡 Tips & Variations
✔ Extra Creamy: Add 4 oz cream cheese (softened) to the batter.
✔ Spicy Kick: Stir in 1 diced jalapeño or ½ tsp cayenne.
✔ Make Ahead: Assemble (without topping), refrigerate overnight, then add crackers before baking.
✔ No Jiffy Mix? Use ½ cup cornmeal + ¼ cup flour + 1 tbsp sugar + 1 tsp baking powder.
🍽️ Serving Ideas
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Pair with roast chicken, ham, or Thanksgiving turkey.
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Top with extra cheese or crumbled bacon for indulgence.
This Corn Casserole is a crowd-pleaser—creamy, slightly sweet, and irresistibly buttery! 😋
Want a dairy-free version or slow cooker method? Just ask! 🧈🌽