Description
Cracker Barrel Corn Casserole is a classic Southern dish that combines whole-kernel corn and creamed corn with a mixture of cornbread mix, butter, and eggs. The result is a moist, fluffy, and slightly sweet casserole that pairs perfectly with a variety of main courses.
Ingredients
Scale
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) creamed corn
- 1 package (8.5 ounces) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 2 large eggs, beaten
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped green onions (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Combine ingredients: In a large mixing bowl, combine the whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, melted butter, and beaten eggs. Mix well.
- Add optional ingredients: If using, fold in the shredded cheddar cheese and chopped green onions.
- Season: Add salt and pepper to taste.
- Pour into baking dish: Pour the mixture into a greased 9×13-inch baking dish.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Cool and serve: Let the casserole cool for a few minutes before serving.