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A rectangular pan of golden-brown cornbread rests on a blue-striped kitchen towel atop a white surface. The cornbread has a slightly crumbly texture and even edges.

Sweetcorn Bake Casserole

Melissa Griffiths
Every family needs that one foolproof Sweetcorn Bake recipe that works for weeknight dinners and holiday tables alike. With just simple ingredients and minimal effort, you will create a creamy, golden casserole that never fails to impress!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 (Serves 12-16)
Calories 196 kcal

Ingredients
  

  • 2 large eggs
  • 4 tablespoons butter (melted and cooled slightly)
  • 8 ounces sour cream
  • 1 can whole corn (drained)
  • 1 can creamed corn
  • 1 box Jiffy cornbread mix

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish well and set aside.
  • In a medium bowl, whisk together the eggs, butter, and sour cream.
  • Mix in the drained corn and the creamed corn.
  • Fold in the dry Jiffy cornbread mix from the box, leaving a few lumps behind. Pour mixture into greased baking dish.
  • Set the pan in a warm place for 15 to 30 minutes—the batter will bubble, rise a bit, and start to form a bit of a crust.
  • Bake for 40 minutes or until the center is still slightly jiggly. Pay attention the last few minutes of baking to prevent over-baking.
  • Serve hot.

Notes

Special Butter Option: I will make homemade honey butter in the winter and freeze ahead to use whenever we need something a little special, and it's so good in this recipe! Just use the honey butter spread in place of the regular butter—yummy!
Serving Size: This recipe easily serves 8-10 people as a generous side dish, making it perfect for family gatherings and potlucks.
Make-Ahead Option: This dish can be frozen then when you’re ready to serve, thaw it overnight and reheat in a 350-degree  oven for 20 minutes, or until heated through. 
Leftover Magic: Day-two leftovers are arguably even better than the original, as flavors have more time to develop.
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Or freeze for up to 3 months by wrapping tightly in plastic wrap and aluminum foil.

Nutrition

Serving: 1 of 12 servingsCalories: 196kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 53mgSodium: 317mgPotassium: 114mgFiber: 2gSugar: 6gVitamin A: 333IUVitamin C: 2mgCalcium: 38mgIron: 1mg
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