Pioneer Woman Corn Casserole Recipe
If you love a sweet, savory and creamy side dish, this Pioneer Woman Corn Casserole Recipe is perfect.
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 14.75 oz creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1 cup cornmeal or Jiffy corn muffin mix
- 2 eggs beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Combine Corn
- In a large mixing bowl, combine whole kernel corn and creamed corn.
Add Wet Ingredients
- Stir in melted butter, sour cream and beaten eggs until smooth.
Add Dry Ingredients
- Add cornmeal or corn muffin mix, salt and pepper. Mix until fully combined.
Optional Cheese
- If using, fold in 1/2 cup cheese or sprinkle on top before baking.
Pour into Dish
- Pour the mixture into the prepared baking dish and smooth the top.
Bake Casserole
- Bake for 40–45 minutes or until the top is lightly golden and the center is set.
Cool Slightly
- Let the casserole cool for 5–10 minutes before serving to set properly.
Serve and Enjoy
- Cut into squares and serve as a side dish with your favorite meals.
Notes
- Add diced jalapeños for a spicy twist
- Use half cheddar and half Monterey Jack for extra cheesy flavor
- Sprinkle breadcrumbs on top for a crunchy crust
- Make ahead by assembling the night before and baking fresh
- Substitute Greek yogurt for sour cream for a lighter version
- Add cooked bacon or sausage for a savory version
- Serve with roasted meats, ham, or grilled chicken