Ingredients
Scale
- 2 (14.75 ounce) cans creamed corn, undrained
- 1 (15.25 ounce) can whole kernel corn, drained
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup cornbread mix (such as Jiffy)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine creamed corn, whole kernel corn, softened cream cheese, sour cream, and melted butter. Mix until well combined and smooth.
- Add the cornbread mix, sugar, salt, and pepper to the corn mixture. Stir until just combined. Do not overmix.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
- Let the casserole cool for a few minutes before serving. Garnish with chopped fresh chives, if desired.
Notes
For a richer flavor, use full-fat cream cheese and sour cream. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a spicier kick, add 1/4 teaspoon of cayenne pepper to the mixture. You can substitute the cornbread mix with an equal amount of all-purpose flour if needed. To make ahead, assemble the casserole and store it in the refrigerator (unbaked) for up to 24 hours. Add 10 minutes to the baking time if baking from cold. Serve warm as a side dish with chicken, turkey, beef, or beef.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg