Ingredients
Units
Scale
- 1 Can of Cream-Style Corn
- 1 Bag of Frozen Corn, thawed (15 oz or 3 cups), or fresh corn
- 1 Egg
- 1 Box of Jiffy Cornbread Mix
- 1 cup Sour Cream or plain Greek yogurt
- 1/4 cup of melted butter to drizzle on top, optional
Instructions
- Purchase all your ingredients at the grocery store the weekend before as they have a long shelf life.
- Thaw the frozen whole kernel corn the night before or when you go to mix the recipe it freezes up (believe me I have done this).
- Mix all the dry ingredients, canned corn, and jiffy cornbread mix in a large mixing bowl. Â Add all of the wet ingredients, creamed corn, egg, sour cream, and thawed corn together. put in your favorite casserole dish, cover with aluminum foil or plastic wrap, and refrigerate overnight.
- If you are making it right away drizzle the melted butter on the top of the casserole and cover it with foil.Â
-  Remove the casserole from the refrigerator and set out to get to room temperature. An hour and a half before you want to eat take off the cover and put in the oven at 350° for 60 to 90 minutes, until golden brown.
- Â Check the top to ensure the middle is cooked depending on your oven space and how many other cold side dishes are in the oven simultaneously.
- If this dish is alone in the oven take 60 minutes.
Notes
- For more than 4 people, I double this recipe.
- Spray Oil the casserole dish.
- Prep Time: 10
- Cook Time: 60 to 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
