Easy, warm, and perfectly sweet, corn casserole is a staple during the holiday season. With its short ingredient list and simple instructions (literally, just dump, stir, and bake), it couldn't be a better choice for a last-minute holiday side dish. The best part is, you can even prepare it up to 48hours in advance. Here's how.
By Emma Crist Updated November 21, 2016
Recipe: 5-Ingredient Corn Casserole
Ingredients
- 1/2 stick unsalted butter, melted
- 1, 8-oz.box corn muffin mix (such as Jiffy)
- 1(8 3/4-ounce) can no-salt-added whole-kernel corn, drained
- 1(8 3/4-ounce) can no-salt-added cream-style corn
- 1 cup sour cream
Instructions
Preheat oven to 350°. Combine first 6 ingredients in a medium bowl; stir well.Pour into an 8-inch square or 9 by 13-inch rectangularbaking dish coated with cooking spray.Bake at 350° for 45 minutes or until set.
Make-ahead: 1-2 days
You have two options to prepare corn casserole ahead of time.
1. Unbaked: Prepare the casserole up to one day in advance, cover tightly with plastic wrap, and then allow it to sit in the refrigerator up to 24 hours before baking. This is actually a recommended technique to allow for the best meldingof flavors. When you're ready to bake it, unwrap and allow the casserole to sit on the counter for 30 minutes (so the baking dish can return to room temperature)and then bake.
2. Pre-baked: Feel free to go ahead and bake the prepared casseroleup to two days ahead. Let the casserole fully cool and then cover tightlywith plastic and store in the refrigerator. To reheat: Warm in a 300 degree oven for 10-20 minutes, or until warmed through.
