Best Corn Casserole
A creamy and tender corn casserole that's perfect for family gatherings and cozy dinners.
Ingredients
For the Casserole
- 1/4 cup unsalted butter, melted and cooled Adds depth of flavor and moisture.
- 1/4 cup unsalted butter, softened for pan Ensures easy release from the baking dish.
- 1 package (8.5 oz.) Jiffy corn muffin mix Provides a sweet corn flavor.
- 1 Tbsp. granulated sugar Enhances the corn's natural flavors.
- 1.5 tsp. granulated sugar Additional sweetness for the dish.
- 2 large eggs Bind the ingredients together.
- 2/3 cup whole milk Adds moisture and enhances texture.
- 1/3 cup heavy cream Makes the casserole richer.
- 2 cups frozen corn, thawed and drained Provides a sweet burst in every bite.
- 1 can (15 oz.) creamed corn Adds creamy goodness.
- 3/4 tsp. kosher salt Enhances overall flavor.
- 1/2 tsp. sweet paprika Adds warmth and depth.
- 1/4 tsp. freshly ground black pepper Balances sweetness with subtle heat.
- 2 Tbsp. sliced chives Adds color and flavor for garnish.
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- Grease a 2-quart baking dish with softened butter.
- In a large bowl, whisk together the Jiffy mix and granulated sugar.
- In another bowl, whisk together the eggs, whole milk, heavy cream, and melted butter until smooth.
- Pour the egg mixture into the dry ingredients and stir gently until just combined.
- Fold in the thawed corn, creamed corn, kosher salt, sweet paprika, and black pepper.
- Pour the mixture into the prepared dish.
Baking
- Bake for 45-50 minutes until set and golden brown.
- Garnish with sliced chives and let cool slightly before serving.
Notes
For various occasions, serve as a side dish during holidays or at summer barbecues. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also prepare ahead of time and refrigerate until baking.