why make this recipe
Crack Corn Casserole is a delightful dish that combines sweet and savory flavors in a creamy, cheesy base. It’s a crowd-pleaser, perfect for gatherings or family dinners. This casserole is simple to make and uses ingredients you might already have in your pantry. It’s a warm, comforting dish that everyone will love, making it a great choice for any occasion.
how to make Crack Corn Casserole
Ingredients:
- 1 can whole kernel corn (15 oz)
- 1 can cream-style corn (15 oz)
- 1 box Jiffy corn muffin mix (8.5 oz)
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1/2 cup unsalted butter, melted
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the whole kernel corn, cream-style corn, Jiffy muffin mix, sour cream, shredded cheese, eggs, and melted butter. Mix until just combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before serving.
how to serve Crack Corn Casserole
You can serve Crack Corn Casserole warm or at room temperature. It pairs wonderfully with grilled meats, roasted chicken, or as a side dish for holiday meals. You can also sprinkle some extra shredded cheese on top before serving for added flavor.
how to store Crack Corn Casserole
To store any leftovers, let the casserole cool completely. Then, cover it with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to eat, you can reheat it in the oven or microwave until it’s warm.
tips to make Crack Corn Casserole
- For extra flavor, you can add chopped jalapeños or diced bell peppers to the mix.
- Use different types of cheese, like Monterey Jack or pepper jack, to change the taste.
- Make sure not to overmix the batter; a few lumps are okay, as this helps keep the casserole light.
variation
If you want to make it lighter, you can substitute Greek yogurt for the sour cream. You could also use a gluten-free corn muffin mix for a gluten-free version of this dish.
FAQs
Can I use frozen corn instead of canned?
Yes, you can use frozen corn! Just thaw it and drain any excess water before adding it to the mixture.
Can I prepare this casserole in advance?
Absolutely! You can mix everything the night before and store it in the fridge. Just bake it the next day when you’re ready to serve.
How do I know when the casserole is done?
It’s done when the top is golden brown and a toothpick inserted in the center comes out clean. If it still has batter on it, bake for a few more minutes.
Crack Corn Casserole
A delightful dish combining sweet and savory flavors in a creamy, cheesy base, perfect for gatherings or family dinners.
- Total Time: 65 minutes
- Yield: 8 servings 1x
Ingredients
- 1 can whole kernel corn (15 oz)
- 1 can cream-style corn (15 oz)
- 1 box Jiffy corn muffin mix (8.5 oz)
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 large eggs
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the whole kernel corn, cream-style corn, Jiffy muffin mix, sour cream, shredded cheese, eggs, and melted butter. Mix until just combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes before serving.
Notes
For extra flavor, add chopped jalapeños or diced bell peppers. You can also use different types of cheese to change the taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg