Hamdi Saidani This delicious and easy Joanna Gaines Corn Casserole is a creamy, comforting side dish that’s perfect for any occasion. Made with simple, pantry-friendly ingredients, it comes together quickly for a fuss-free addition to your meal. Its golden, crispy top and rich, buttery flavor make it a family favorite every time!
Recipe Ingredients:
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 (8.5 ounce) package dry cornbread mix
- 1 cup sour cream
- ½ cup butter, melted
- 2 large eggs, beaten
How To Make Corn Casserole?
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch (23×23 cm) baking dish.
- Combine ingredients: In a medium mixing bowl, stir together the whole kernel corn, creamed corn, cornbread mix, sour cream, melted butter, and beaten eggs until fully combined.
- 3. Transfer to baking dish: Spoon the mixture evenly into the prepared baking dish.
- Bake: Place in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve and enjoy: Allow the casserole to cool slightly before serving. It’s perfect as a side dish or on its own!
Recipe Tips:
- Drain the whole corn well: Make sure to remove all excess liquid from the whole kernel corn. Too much liquid can make the casserole soggy.
- Use room temperature ingredients: Let your eggs, sour cream, and butter come to room temperature before mixing. This helps the batter combine evenly and bake better.
- Don’t overmix: Stir the ingredients just until combined. Overmixing can make the casserole dense instead of light and fluffy.
- Check doneness with a toothpick: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the casserole is ready.
- Let it rest before serving: Allow the casserole to cool for about 5–10 minutes after baking. This helps it set and makes slicing easier.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover corn casserole cool to room temperature. Once cooled, transfer it to an airtight container or cover the baking dish tightly with plastic wrap. Store in the refrigerator for up to 3 days.
- Freeze: Allow the corn casserole to cool completely before wrapping it tightly in aluminum foil or placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Transfer a portion of the casserole to a microwave-safe plate, cover with a microwave-safe lid or wrap, and heat on medium power for 1–2 minutes, stirring halfway to ensure even heating.
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Joanna Gaines Corn Casserole
Description
This delicious and easy Joanna Gaines Corn Casserole is a creamy, comforting side dish that’s perfect for any occasion. Made with simple, pantry-friendly ingredients, it comes together quickly for a fuss-free addition to your meal. Its golden, crispy top and rich, buttery flavor make it a family favorite every time!
Ingredients
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch (23×23 cm) baking dish.
- Combine ingredients: In a medium mixing bowl, stir together the whole kernel corn, creamed corn, cornbread mix, sour cream, melted butter, and beaten eggs until fully combined.
- 3. Transfer to baking dish: Spoon the mixture evenly into the prepared baking dish.
- Bake: Place in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve and enjoy: Allow the casserole to cool slightly before serving. It’s perfect as a side dish or on its own!
Notes
- Drain the whole corn well: Make sure to remove all excess liquid from the whole kernel corn. Too much liquid can make the casserole soggy.
- Use room temperature ingredients: Let your eggs, sour cream, and butter come to room temperature before mixing. This helps the batter combine evenly and bake better.
- Don’t overmix: Stir the ingredients just until combined. Overmixing can make the casserole dense instead of light and fluffy.
- Check doneness with a toothpick: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the casserole is ready.
- Let it rest before serving: Allow the casserole to cool for about 5–10 minutes after baking. This helps it set and makes slicing easier.
Joanna Gaines Corn Casserole
