Description
A creamy, sweet-savory Southern side dish made with pantry staples — the perfect Cracker Barrel-style corn casserole for any gathering.
Ingredients
Main Ingredients:
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1 (15 oz) can whole kernel corn, drained
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1 (15 oz) can cream-style corn
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1 cup sour cream
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½ cup (1 stick) unsalted butter, melted
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1 box (8.5 oz) Jiffy corn muffin mix
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Salt and pepper, to taste
Optional Add-ins:
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1 cup shredded cheddar cheese
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½ to 1 cup lump crab meat
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1 cup cooked rice
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Old Bay seasoning, to taste
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Chopped green onions or bell peppers
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Crushed Ritz crackers + butter (for topping)
Instructions
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Preheat oven to 350°F (175°C).
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Grease a 9×13 baking dish with butter or nonstick spray.
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Mix corn: In a large bowl, combine whole kernel and cream-style corn.
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Add dairy: Stir in sour cream and melted (not hot) butter until creamy.
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Fold in muffin mix: Stir in Jiffy mix gently — don’t overmix.
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Season: Add salt and pepper; fold in cheese or spices if desired.
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Pour mixture into baking dish and smooth the top.
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Bake uncovered for 45–50 minutes, until golden and set.
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Rest 10–15 minutes before serving for best texture.
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Optional topping: Sprinkle with buttered Ritz crumbs before baking for crunch.
Notes
- Make-ahead: Mix and refrigerate batter up to 24 hours ahead.
- Freezer-friendly: Bake, cool, freeze in portions; reheat at 300°F.
- Dairy-free option: Use vegan butter and plant-based sour cream.
- No Jiffy mix? Combine ⅔ cup cornmeal, ¼ cup flour, 1 tbsp sugar, 1 tsp baking powder, pinch salt.
- Cast-iron version: Bake in skillet for crispy edges and rustic charm.
- For depth: Brown the butter before mixing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 15g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg