Description
This creamy corn casserole recipe needs just 7 ingredients, is quick to prepare, and makes an easy side dish for family dinners, potlucks, and holidays!
Ingredients
Scale
- 1 (8 ounce) container sour cream
- 1/2 cup butter, melted and divided in half
- 1 (15-ounce) can of creamed corn
- 1 (11-ounce) can of Mexicorn, drained (or whole kernel corn)
- 1 (8.5-ounce) package of cornbread mix (like Jiffy)
- 1 cup grated cheddar cheese
- 15 Ritz crackers, crushed
Instructions
- Preheat the oven to 350ºF. Pat a 9×9 baking dish with nonstick spray and set aside.
- In a large bowl, combine sour cream, half the melted butter, creamed corn, Mexicorn, dry cornbread mix, and grated cheddar cheese.
- Pour the mixture into the prepared pan. Sprinkle crushed crackers on top and drizzle the remaining butter onto the crackers.
- Bake for 40-45 minutes until the center is set and the edges are lightly golden.
- Serve warm or at room temperature.
Notes
If you can’t find Mexicorn, just use whole kernel corn instead and a small can of drained, diced green chilis.
If you don’t prefer the pepper/chili flavor, just use plain whole kernel corn.
