Description

This creamy, cheesy corn casserole from Joanna Gaines is a cozy, crowd-pleasing side dish that’s perfect for holidays, potlucks, or any family dinner. With just a few pantry staples and minimal prep, it’s a simple comfort food that brings everyone to the table.

Ingredients

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
1 cup shredded cheddar cheese
2 large eggs, beaten

Optional: chopped fresh chives or parsley for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar size baking dish.
In a large mixing bowl, combine whole kernel corn, cream-style corn, sour cream, melted butter, and eggs.
Stir in the corn muffin mix until just combined.
Fold in the shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45–50 minutes, or until the top is golden brown and the center is set.
Let cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

For extra flavor, mix in some chopped green onions or diced jalapeños.
You can double the recipe and bake it in a 9×13-inch dish for a larger crowd.

Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1 slice (approx. 1/8 of casserole)
Calories: 310
Sugar: 6g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg