Crack Corn Casserole
A comforting casserole featuring sweet corn, creamy textures, and cheesy goodness, perfect for any gathering or weeknight meal.
Ingredients
Main Ingredients
- 2 cups corn kernels Can use fresh, frozen, or canned (drained)
- 1 cup sour cream Greek yogurt can be used as a substitute
- 1 cup cream of chicken soup Vegetarian version can use vegetable broth with cornstarch
- 1 cup shredded cheddar cheese Use non-dairy cheese for dairy-free version
- ½ cup butter, melted Can substitute with plant-based butter for vegan option
- 1 package Jiffy corn muffin mix Ensure gluten-free for gluten-sensitive diets
- ½ cup chopped green onions Adds fresh flavor and color
Instructions
Preparation
- Gather all your ingredients before you start. Drain any liquid from the corn if using canned corn, and chop the green onions.
- In a large bowl, combine the corn kernels, sour cream, cream of chicken soup, shredded cheddar cheese, and melted butter. Mix until well-combined.
- Sprinkle the Jiffy corn muffin mix into the bowl. Gently fold it in, being careful not to over-mix.
- Add the chopped green onions to the mixture and stir until evenly distributed.
- Grease a 9x13 inch baking dish to prevent sticking.
- Pour the mixture into the greased baking dish, spreading it out evenly with a spatula.
- Place the casserole in a preheated oven at 350°F (175°C) and bake for approximately 45 minutes.
- Once baked, remove from the oven and let it cool for about 10 minutes before serving.
Notes
For a spicier version, add jalapeños. For a variation, mix in cooked bacon for a smoky twist. This casserole is adaptable to various dietary needs.