Description
Joanna Gaines’ corn casserole brings Southern comfort to dinner tables with creamy, cheesy goodness. Hearty kernels nestled in a rich blend of sour cream and butter create a mouthwatering side dish you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces / 425 grams) can whole kernel corn, drained
- 1 (14.75 ounces / 418 grams) can creamed corn
- 1 (8.5 ounces / 241 grams) package dry cornbread mix
Dairy and Binding Ingredients:
- 1 cup sour cream
- ½ cup butter, melted
- 2 large eggs, beaten
Instructions
- Position the oven rack in the center and heat to 350°F (175°C). Thoroughly coat a 9×9-inch (23×23 cm) ceramic or glass baking dish with non-stick cooking spray or butter to prevent sticking.
- In a spacious mixing bowl, thoroughly whisk whole kernel corn, creamed corn, cornbread mix, sour cream, melted unsalted butter, and large eggs until the mixture achieves a smooth, uniform consistency with no dry patches.
- Gently pour the corn mixture into the prepared baking dish, using a silicone spatula to spread it evenly and ensure no air pockets remain.
- Carefully slide the baking dish into the preheated oven, positioning it in the center for consistent heat distribution. Bake for 40-45 minutes, watching for a rich golden-brown surface and checking doneness by inserting a clean toothpick into the center – it should emerge without any wet batter.
- Remove from the oven and let the corn casserole rest for 10-15 minutes, allowing it to set and cool slightly. This resting period helps the dish maintain its structure and enhances the overall flavor profile. Serve warm as a delectable side dish or standalone comfort food.
Notes
- Grab a colander to thoroughly drain whole corn, preventing excess moisture from making the casserole soggy.
- Pull ingredients like eggs, sour cream, and butter from the refrigerator 30 minutes before mixing to reach room temperature.
- Gently fold ingredients until just combined, avoiding aggressive stirring that could deflate the casserole’s delicate texture.
- Perform the toothpick test near the end of baking, ensuring a clean or slightly crumbly insertion signals perfect doneness.
- Pause after removing from the oven, allowing the casserole to rest and stabilize for smoother slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 337 kcal
- Sugar: 5 g
- Sodium: 682 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 94 mg