Description
This Scalloped Corn Casserole is a rich and creamy side dish featuring a delightful combination of whole and cream-style corn blended with a savory cornbread mix. Baked to golden perfection, it’s a comforting accompaniment perfect for family dinners or holiday meals.
Ingredients
Scale
Corn Mixture
- 2 (15-oz) cans whole corn kernels, drained
- 1 (15-oz) can cream style corn
- 1 Tbsp dried minced onion flakes
Wet Ingredients
- 2 large eggs
- ¼ cup butter, melted
- 1 cup sour cream
Dry Ingredients
- 1 (8.5-oz) box Jiffy cornbread mix
- Salt and pepper, to taste
- â…› tsp cayenne pepper (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the drained whole corn kernels, cream style corn, dried minced onion flakes, eggs, melted butter, sour cream, Jiffy cornbread mix, salt, pepper, and cayenne pepper if using. Stir until all ingredients are thoroughly mixed and a batter forms.
- Pour and Bake: Pour the prepared batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 45-50 minutes or until the center is set and a toothpick inserted in the middle comes out nearly clean.
Notes
- You can adjust the cayenne pepper according to your preferred spice level or omit it if you prefer no heat.
- Make sure to drain the whole kernel corn well to avoid excess moisture in the casserole.
- Let the casserole rest for a few minutes after baking before serving for easier slicing.
- This dish pairs well with meats like roasted chicken or turkey.
- For a dairy-free version, substitute sour cream and butter with vegan alternatives.
