Ingredients
Units
Scale
- 1 Can of Cream-Style Corn
- 1 Bag of Frozen Corn, thawed (15 oz or 3 cups), fresh corn of the cob, or 2 cans of canned 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.
- If using frozen whole corn, 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. Add all of the wet ingredients, egg, sour cream, and canned cream corn together. Put in your favorite 9×9 inch 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, cover it with foil, and bake.
- 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.
- Bake 350° F for 35 to 45 minutes, remove the foil, and bake an additional 15 minutes until golden brown.
- If preparing the day before, 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.
- If this dish is alone in the oven take 35 to 45 minutes.
Notes
- 1. For more than 4 people, I double this recipe.
- 2. Spray Oil the casserole dish.
- 3. If you have more than one casserole in the oven for Thanksgiving it may take longer to bake.Â
- Prep Time: 10
- Cook Time: 60 to 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 202
- Sugar: 4.6 g
- Sodium: 108.5 mg
- Fat: 8.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7.2 g
- Cholesterol: 41 mg
