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Comfort Sides

A creamy, cheesy dish with a hint of sweetness, perfect for family dinners and potlucks.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14.75 oz creamed corn
  • 15.25 oz whole kernel sweet corn, drained Make sure to drain properly.
  • 8.5 oz Jiffy corn muffin mix
  • 8 oz sour cream
  • 1 stick butter, melted
  • 1 cup cheddar cheese, shredded Add during the baking process.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the whole kernel corn is drained properly.
  3. Pour the mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
Baking
  1. Bake uncovered for 45 minutes.
  2. Top with shredded cheddar cheese and bake for an additional 10-15 minutes, until the top begins to brown.
  3. Let stand for 5 minutes before serving.
Slow Cooker Option
  1. In a large bowl, combine all the ingredients except for the cheddar cheese, ensuring you drain the whole kernel corn.
  2. Transfer the mixture to a lightly greased Crock Pot.
  3. Cook on high for 2-3 hours or on low for 4 hours.
  4. Add the shredded cheddar cheese during the last 20 minutes of cooking.
  5. Ensure the center is firm and set before serving.

Notes

Serve hot out of the oven or slow cooker. Pairs well with roasted meats, grilled chicken, or as a standalone dish. Garnish with extra cheese or fresh herbs.