5 Ingredient Corn Casserole
This is by far one of the easiest side dishes you will ever make. It’s also one of the most inexpensive (I can make this for less than $5) and most delicious, which is a plus in my book! This recipe combines my most favorite things: butter, corn, cornbread mix, and sour cream. Is there anything more southern than combining those things? Seriously, give me all of the butter and cornbread!
I always make this for the holidays, like on Thanksgiving, Christmas, or Easter, but it’s also a great side dish to go with your summer meals.
I just melt the butter in a large bowl first and then I add the sour cream to it and whisk them together.
Next, you just dump everything else in and mix. Can this recipe get any easier? You can dump everything in all at once and mix if you want, but this is just how I’ve always done it.
Pour the cornbread mixture into a greased 2.5 quart (this is the oval one I use) or an 8×8 casserole dish.
Bake it uncovered at 350 degrees F for 50 minutes, or until lightly browned.
Doesn’t this look so good? I love it so much that I also eat it for breakfast the next day…and then again for lunch.
This is more than enough for my little family, but if you’re making this for a crowd, you can double the recipe if you want. Just bake it in a 9×13 casserole dish instead.
Try serving it up with these Naked Italian Chicken Tenders.
What’s one of your favorite side dishes?
5 Ingredient Corn Casserole
Ingredients
- 1/2 cup butter (or 1 stick) melted
- 1 cup sour cream
- 1 box Jiffy Corn Muffin Mix
- 1 can whole kernel corn drained
- 1 can cream style corn
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, melt butter.
- Add sour cream and whisk until well blended.
- Add the rest of your ingredients and mix well.
- Pour cornbread mixture into a greased 8x8 casserole dish.
- Bake uncovered for 50 minutes or until lightly browned.
Notes
