Cheesy Corn Casserole

Cheesy Corn Casserole

Ingredients:

• 1 can (15 oz) whole kernel corn, drained

  • Adds sweetness and texture to the casserole.

• 1 can (15 oz) cream-style corn

  • Provides creaminess and helps bind the casserole together.

• 1 box (8.5 oz) Jiffy corn muffin mix

  • A quick and easy mix that gives the casserole its structure and a bit of fluffiness.

• 1 cup sour cream

  • Adds richness and creaminess, enhancing the texture of the casserole.

• 1/2 cup melted butter

  • Adds flavor and helps in creating a soft texture.

• 1 1/2 cups shredded cheddar cheese

  • Provides cheesy goodness that makes the casserole extra indulgent.

• 1/4 teaspoon salt

  • Enhances the flavors and balances the sweetness of the corn.

• 1/4 teaspoon black pepper

  • Adds subtle heat and flavor to the casserole.

• 1 tablespoon chopped parsley (optional for garnish)

  • Adds a touch of freshness and color to the finished dish.

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Prepare the Casserole Mixture:

   • In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, salt, pepper, and 1 cup of shredded cheddar cheese. Stir everything together until well combined.

3. Transfer to Baking Dish:

   • Pour the corn mixture into a greased 9×13-inch baking dish. Spread it out evenly.

4. Top with Cheese:

   • Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of the casserole.

5. Bake the Casserole:

   • Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is set. You can check for doneness by inserting a toothpick or knife into the center; it should come out clean.

6. Serve:

   • Let the casserole rest for a few minutes before serving. Garnish with chopped parsley, if desired.

Benefits:

• Delicious and Comforting: This cheesy corn casserole is the perfect side dish for holiday dinners, family gatherings, or weeknight meals.

• Quick and Easy: With the use of boxed corn muffin mix and canned corn, this recipe comes together quickly and easily, requiring minimal preparation.

• Customizable: You can adjust the amount of cheese, add vegetables, or even swap out the sour cream for Greek yogurt for a lighter version.

• Rich in Flavor: The combination of corn, cheese, butter, and sour cream makes for a rich, indulgent dish that everyone will love.

Nutritional Info (Approximate per serving, 1/8 of the casserole):

• Calories: 250-300 kcal

• Carbohydrates: 35-40 g

• Protein: 6-8 g

• Fat: 15-18 g

• Fiber: 3 g

• Sodium: 500-600 mg

Tips:

• Make-Ahead Option: This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. Just cover it tightly and reheat in the oven before serving.

• Add-ins: You can mix in diced jalapeños, bell peppers, or cooked bacon for extra flavor. For a spicier version, try adding a little chili powder or hot sauce.

• Leftovers: Leftover casserole can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Frequently Asked Questions (Q/A):

Q1: Can I use fresh corn instead of canned?
A1: Yes, you can use fresh corn instead of canned. You’ll need to cook and cut the kernels off the cob before adding them to the casserole. You’ll also want to make sure there’s enough liquid to keep the casserole moist.

Q2: Can I make this casserole ahead of time?
A2: Yes! You can prepare the casserole the day before and store it in the refrigerator. Simply cover it tightly with foil or plastic wrap and bake the next day.

Q3: Can I make this dish without sour cream?
A3: Yes, you can substitute the sour cream with Greek yogurt for a slightly tangier flavor or use a light cream cheese option for a similar texture.

Q4: Can I make it gluten-free?
A4: Yes, you can use a gluten-free corn muffin mix in place of the standard Jiffy mix. Make sure all other ingredients are also gluten-free.