I had no idea what I was eating the first time I had this delicious creamy ensemble. A few bites in and I hunted down the party host, determined to get the recipe. I couldn’t believe how easy this was to make. Five easy-to-find ingredients go in a bowl, in no particular order and voila…you’re ready to hit the oven.

There are many corn casserole variations with additions like cheese or jalapeños, but this is my favorite one. It’s also one of those dishes you can prep the night before, save the unbaked mix in the refrigerator and throw it in the oven shortly before your guests arrive. A corn casserole tastes like a southern hug…the guilty pleasure you never knew you needed. When plating, I like to place it near more gravy-like dishes and occasionally smear just a bit of the gravy on some of my bites.

You’ll Need

1 can of corn, drained

1 can of creamed corn

1 cup of sour cream

1 stick of melted butter (1/2 cup)

1 box of Jiffy Corn Muffin mix

How to Make it

Heat the oven to 350°F. Although you can place everything in a bowl and mix them up, I like to start with the drained and creamed corn, mix those up with a whisk, then add the sour cream and butter. The sour cream is a thicker liquid, so I want to make sure all the wet ingredients are evenly mixed before adding the jiffy mix.

Once the jiffy contents are also evenly mixed. I transfer everything to a greased 8X8 baking pan and bake for 50-60 minutes until the top has a few bits of golden brown. Different pans have different baking times so at the 50-minute mark you should watch your casserole to prevent it from burning.

I like to let it cool a bit before serving.

I hope y’all are enjoying the holiday season.