Yes, I know it’s the middle of spring. And yes, I know corn casserole is not a spring-ishly weather appropriate dish, but the office is hosting a Thanksgiving in June potluck and I couldn’t resist the opportunity make and share this deliciously sweet, buttery, cheesy (& easy!) corn casserole recipe.
Besides, I signed up to bring corn, but in my head I thought cornbread so I’m just going to throw them together with a secret ingredient that will knock your socks off.
I originally found this recipe by Paula Dean but had to reduce the butter, and of course add a little twist to it.
My secret to taking this recipe over the top is fire roasted green chiles and bacon. Yes, bacon. You won’t see any here though because I’m being vegetarian friendly.
And you’ll think you’re seeing double because I doubled the recipe to feed a larger crowd. No need to get your eyes checked!
Grab a big mixing bowl, a wooden spoon and grease a casserole dish with non-stick cooking spray. Yep, that’s all you need! No mixer, no measuring really.
Open up your cans (corn, creamed corn, chiles), boxes (corn bread mix), sour cream container and melt your butter.
Step 1: pour cornbread mix into your bowl.
Step 2: add drained cans of sweet corn.
Step 3: Add creamed corn.
Step 4: Add melted butter.
Step 5: Add sour cream and drained green chiles.
If using crumbled bacon, now would be a good time to throw them into the pool as well.
Step 6: Mix, mix, mix!
Step 7: Pour into casserole dish.
When making a single batch (which the recipe below will be for) a square casserole dish works perfectly.
Since I’m doubling this baby up, I’m using a 9×13 rectangular.
Actually, I lied.
A 9×13 works well either way. You’ll just get a thinner casserole out of a single batch in a 9×13 and a souffle-ishly thick casserole when doubling.
Step 8: Bake for 45-50 minutes.
Secret: let the top brown up before putting the cheese on. This will give more of a cornbread feel and taste. I turned my broiler on for about 5 minutes to get this effect before adding my cheese. Which leads me to…
Step 9: Top with shredded cheddar and put it back in the oven for another 3-5 minutes. Just until cheddar melts (refer to picture at the very top of the post).
Step 10: Cool just enough to not burn your taste buds, then dig in. Serve warm.
You can use a spatula to cut even portions or a spoon to scoop gobs onto your plates. Either is acceptable in my house.
Easy Corn Casserole
1 box of cornbread mix (Jiffy is my choice)
1 can of sweet corn, drained
1 can of creamed corn
1 cup (8 oz) chopped green chiles (fire roasted)
1 cup sour cream
1/2 stick (1/4 cup) of butter, melted
1 cup of shredded cheddar
1/2 lb bacon, cooked & crumbled, or 1/4 cup store bought real bacon pieces (optional)
Preheat the oven to 350°. Spray a 9×13 casserole dish with non-stick cooking spray, set aside.
In a large bowl, combine cornbread mix, corn, creamed corn, butter, sour cream, green chiles (and bacon, if using). Stir to combine ensuring the dry ingredients are fully incorporated into the wet ingredients.
Pour into greased casserole dish and bake for 45-50 minutes and the top begins to brown. A toothpick should come out cleanly but not completely dry. If your top isn’t browning, turn on the broiler for the last 5 minutes.
Once the top is browned, add shredded cheese and bake another 3-5 minutes or just until cheese melts.
Prep Time: 10 minutes / Cook Time: 50-55 minutes
Makes: 6-8 servings