Comfort Sides
A creamy and flavorful dish perfect for gatherings and cozy meals, made with simple ingredients.
Ingredients
Main Ingredients
- 14.75 oz creamed corn
- 15.25 oz whole kernel sweet corn, drained Make sure to drain well
- 8.5 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded Add during the last minutes of baking
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the whole kernel corn is drained.
- Pour the mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar cheese and bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes before serving.
Crock Pot Method
- In a large bowl, combine all ingredients except for the cheddar cheese, making sure to drain the whole kernel corn.
- Transfer the mixture to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4 hours.
- Add the shredded cheddar cheese during the last 20 minutes of cooking.
- Ensure the center is firm and set before serving.
Notes
Serve warm and pair with grilled chicken or barbecue ribs. Store leftovers in an airtight container for up to 3 days.