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Pioneer Woman Corn Casserole

Pioneer Woman Corn Casserole
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This corn casserole combines creamed corn, whole corn kernels, sour cream, melted butter, and cornbread mix into a smooth, fluffy, spoonable bake. It develops a golden crust on top while staying soft and creamy inside — the perfect balance of sweetness and savory comfort.

Ingredients

Scale

  • 1 can (15 oz) creamed corn

  • 1 can (15 oz) whole kernel corn, drained

  • 1 cup sour cream

  • ½ cup (1 stick) unsalted butter, melted

  • 1 box Jiffy cornbread mix (8.5 oz)

  • 1 cup shredded cheddar cheese (optional)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven

Set the oven to 350°F (175°C) so it’s ready once your batter is mixed.

Step 2: Combine wet ingredients

In a large mixing bowl, add creamed corn, whole kernel corn, sour cream, and melted butter. Whisk until smooth and evenly blended.

Step 3: Add dry ingredients

Stir in the Jiffy cornbread mix, salt, and pepper. Mix gently until just combined — do not overmix. If using, fold in shredded cheddar cheese.

Step 4: Pour into baking dish

Grease a baking dish lightly with butter or nonstick spray. Pour the batter in, spreading it evenly with a spatula.

Step 5: Bake the casserole

Bake uncovered for 40–50 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean.

Step 6: Rest and serve

Let the casserole cool for 5–10 minutes before serving. This helps it firm up for easier scooping. Serve warm with your favorite main dishes.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-corn-casserole/