Here’s a cozy, crowd-pleasing Corn Pie Casserole—sweet, creamy, and perfectly spoonable 🌽🥧
Corn Pie Casserole
Ingredients
- 1 (15 oz) can whole-kernel corn, drained
- 1 (15 oz) can creamed corn
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional but great)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix
- In a large bowl, combine corn, creamed corn, eggs, sour cream, and melted butter.
- Stir in corn muffin mix until just combined.
- Fold in cheese if using.
- Bake
- Pour mixture into prepared dish.
- Bake 40–45 minutes, until golden on top and set in the center.
- Cool & serve
- Let rest 5–10 minutes before serving.
Variations
- 🧀 Add pepper jack or Colby-Jack
- 🌶️ Stir in diced green chiles or jalapeños
- 🥓 Add cooked bacon or ham
- 🧈 Top with extra butter when warm
- 🌿 Finish with chopped green onions or parsley
Perfect alongside BBQ, chili, or holiday dinners.
Want a southern custardy version, no-Jiffy homemade version, or Mexican street corn style?
