Creamy Corn Casserole

 The Ultimate Creamy Corn Casserole ✨

This version uses both creamed corn and whole kernel corn for the perfect balance of texture, with a buttery, crispy topping.

Prep Time: 10 mins | Bake Time: 45-55 mins | Servings: 8-10

Ingredients

The Casserole Base:

• 2 large eggs, beaten
• 1 cup sour cream (full-fat for best texture)
• ½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
• 1 (15 oz) can cream-style corn (do not drain)
• 1 (15 oz) can whole kernel corn, drained
• 1 (8.5 oz) box Jiffy corn muffin mix (the classic choice!)
• ½ cup shredded sharp cheddar cheese (optional, but delicious)

The Topping:

• ½ cup crushed buttery crackers (like Ritz) or cornflake crumbs
• 2 tbsp melted butter
• ¼ cup shredded cheddar cheese (optional)
• 1 tbsp fresh chopped chives or parsley (for garnish)

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch or 2-quart baking dish.
2. Mix the Base: In a large bowl, whisk the eggs and sour cream until smooth. Whisk in the melted butter.
3. Add Corns & Mix: Stir in both cans of corn (creamed + drained whole kernel) until combined.
4. Add Dry Mix: Sprinkle the Jiffy mix over the wet ingredients. Gently fold until just combined—do not overmix. A few lumps are fine. Fold in the ½ cup cheese if using.
5. Bake: Pour into prepared dish. Bake uncovered for 40 minutes.
6. Add Topping: While it bakes, mix cracker crumbs with 2 tbsp melted butter. After 40 minutes, sprinkle topping (and extra cheese if using) over the casserole.
7. Finish Baking: Return to oven for 5-10 more minutes, until topping is golden and center is set (a toothpick inserted should come out mostly clean—it will be moist but not liquid).
8. Rest & Serve: Let cool 10 minutes before serving. Garnish with fresh herbs.