I’ve used fresh and frozen corn and there is not much difference in the results, so if want something simple, easy to put together, few ingredients and carries well. This will be your perfect go to side dish.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1/4 cup sugar (optional)
½ cup sour cream
½ cup (1 stick) butter, melted
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the cream style corn & drained corn, jiffy muffin mix, sour cream, sugar and melted butter.
- Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
- Let stand for at least 5 minutes and then serve warm.