Joanna Gaines Corn Casserole Recipe
Looking for a crowd-pleasing side dish? Joanna Gaines Corn Casserole Recipe is perfect! This creamy, sweet, and savory dish is incredibly easy to make.
Equipment
- Large Mixing Bowl
- 9x13-inch baking dish
- Whisk or wooden spoon
- Measuring cups and spoons
- Oven
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 box 8.5 oz corn muffin mix
- 1 cup sour cream
- ½ cup butter melted
- 1 cup shredded cheddar cheese
- 2 eggs beaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Set your oven to 350°F (175°C).
- Grease your 9x13 inch baking dish lightly.
- Combine melted butter and beaten eggs in your bowl.
- Add sour cream and mix well.
- Pour in both cans of corn.
- Stir everything together gently.
- Add the corn muffin mix to the bowl.
- Sprinkle in salt and pepper.
- Mix until just combined, don't overmix.
- Fold in the shredded cheddar cheese.
- Reserve some cheese for topping if desired.
- Pour mixture into your prepared baking dish.
- Spread it evenly with a spatula.
- Bake for 45-50 minutes until golden brown.
- The center should be set, not jiggly.
- Let it cool for 10 minutes.
- Cut into squares and enjoy!
Notes
- Don't skip draining the whole kernel corn completely.
- Room temperature ingredients mix better together.
- Use real butter for the richest flavor.
- Check doneness with a toothpick in the center.
- Add jalapeños for a spicy kick.
- Let it rest before serving for cleaner cuts.
- Leftovers taste even better the next day!