Can I make this corn casserole recipe ahead of time?

Yes! You can mix all the ingredients together up to 24 hours in advance. Keep the raw batter covered in the refrigerator and bake it when you are ready. You may need to add 5-10 minutes to the bake time if the batter is cold.

Can I freeze corn casserole?

Absolutely. You can freeze the baked casserole for up to 3 months. Let it cool completely, wrap it tightly in foil, and store it in an airtight container. Thaw in the fridge overnight before reheating in the oven at 350u00b0F.

What can I use as a substitute for sour cream?

If you don't have sour cream, plain Greek yogurt is an excellent 1:1 substitute. It provides a similar tang and moisture level. You can also use heavy cream, though the casserole will be slightly less tangy.

Why is my corn casserole still runny in the middle?

This usually happens if it hasn't baked long enough or if the oven temperature is uneven. Ensure you bake it until the edges are firm. Also, the casserole needs at least 10 minutes of resting time out of the oven to finish setting.

corn casserole recipe: 5 Secrets to the Ultimate Southern Side

Name: The Ultimate Southern Corn Casserole
Prep time: PT-493080H9M2S
Cook time: PT-493080H9M2S
Total time: PT-493080H9M2S
Cuisine: Southern American
Ingredients: 1 box (8.5 oz) Jiffy Corn Muffin Mix; 1 can (15 oz) whole kernel corn, drained; 1 can (14.75 oz) cream-style corn; 1 cup sour cream; 1/2 cup (1 stick) unsalted butter, melted; 2 large eggs, lightly beaten; 1/4 cup granulated sugar (optional, for extra sweetness); 1/2 teaspoon salt

Ingredients

Scale

1 box (8.5 oz) Jiffy Corn Muffin Mix
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
1/4 cup granulated sugar (optional, for extra sweetness)
1/2 teaspoon salt

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or butter.
Step 2: In a large bowl, whisk together the melted butter, sour cream, and beaten eggs until well combined.
Step 3: Stir in the drained whole kernel corn and the cream-style corn until the mixture is uniform.
Step 4: Add the cornbread mix, sugar (if using), and salt. Fold gently until no large dry pockets of flour remain, but do not over-mix.
Step 5: Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Step 6: Bake for 45 to 55 minutes, or until the top is golden brown and the center is set but still slightly soft to the touch.
Step 7: Remove from the oven and let rest for at least 10 minutes before serving to allow the casserole to firm up.

Notes

For a fluffier texture, you can separate the egg whites, beat them to soft peaks, and fold them in at the very end.

Prep Time: PT5M
Cook Time: PT45M
Category: Main Dishes & Savory Recipes
Cuisine: Southern American

Nutrition

Serving Size: 1 scoop
Calories: 285 kcal
Sugar: 9g
Sodium: 610mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0.5g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg