Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 package (8 oz) cream cheese, softened and cubed
- ½ cup butter, melted
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1 cup sour cream
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish (9×13 inch).
- In a large bowl, mix the corn, sour cream, melted butter, eggs, and cream cheese.
- Stir in the corn muffin mix, salt, and pepper until combined.
- Pour the mixture into the prepared baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 40–45 minutes until the top is golden and the center is set.
- Let it rest 5–10 minutes before serving.
Optional Add-Ins
- ½ cup cooked bacon bits 🥓
- ¼ cup chopped jalapeños for spice 🌶️
- ¼ cup green onions
Serving Ideas
This casserole pairs perfectly with:
- Roast chicken
- BBQ ribs
- Thanksgiving or holiday meals
✅ Tip: For extra creaminess, add ¼ cup heavy cream to the mixture before baking.