This Baked Corn Casserole is insanely good and it’s ridiculously easy to make! The double corn combo with the corn muffin mix, butter, sour cream, and jalapeños provide a sweet, savory, and spicy dish that is perfect for any potluck.
This recipe is compliments of Justin who gives fair warning that, once you bring this to a potluck, you may be required to bring it to every future potluck! It’s seriously that good!
15 oz. can whole kernel corn, drained
15 oz. can cream corn
1/2 cup sour cream
1 cup butter, melted
2 eggs, beaten
2 – 8.5 oz. Jiffy corn muffin mix
4 oz. can diced jalapeños (you can substitute green chiles if jalapeños are too spicy)
Butter a 9 x 13″ baking dish. Mix all of the ingredients together and pour into the dish. Bake for 40 minutes at 350 degrees. Make sure to stir it occasionally as it cooks (I stirred it every 10 minutes and it worked perfectly).
If you’re making it ahead of time, then let it cool completely, cut into squares, and store in the refrigerator in an airtight container. Microwave for a minute or two until warm, then serve!