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Cracker Barrel Corn Casserole

Helen T. Patterson
Cracker Barrel Corn Casserole is a deliciously creamy, cheesy, and slightly sweet side dish that brings comfort to any meal.
Made with a simple combination of cornbread mix, canned corn, sour cream, and cheddar cheese, this casserole is baked to golden perfection and is sure to be a crowd-pleaser.
Perfect for family dinners, potlucks, and holiday meals, it's a versatile dish that can be customized with extra ingredients like bacon or spices for added flavor.
Easy to prepare, this dish is the epitome of comfort food.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, American (Copycat Recipe)
Servings 8 servings
Calories 230 kcal

Equipment

  • 9x13-inch baking dish (1)
  • Large mixing bowl (1)
  • Whisk (1)
  • Spatula (1)
  • Measuring cups and spoons (1 set)
  • Can Opener (1)

Ingredients
  

  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz creamed corn
  • 1 box 8.5 oz Jiffy cornbread mix
  • 1 cup sour cream
  • ½ cup 1 stick unsalted butter, melted
  • 2 large eggs beaten
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Combine the wet ingredients:

  • In a large mixing bowl, stir together the drained whole kernel corn, creamed corn, sour cream, melted butter, and beaten eggs.

Add dry ingredients:

  • Stir in the Jiffy cornbread mix until well combined.

Add cheese:

  • Stir in the shredded cheddar cheese until evenly distributed throughout the mixture.

Transfer to the baking dish:

  • Pour the corn mixture into the prepared baking dish, spreading it evenly with a spatula.

Bake:

  • Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is set.
    If you prefer a crispier top, bake for an additional few minutes.

Cool and serve:

  • Let the casserole cool for a few minutes before serving. Enjoy this comforting dish as a side to your favorite main course.

Notes

  • Make-Ahead: You can prepare the casserole the night before, store it in the fridge, and bake it the next day.
  • Freezing: To freeze, prepare the casserole but do not bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as usual.
  • Add-ins: Feel free to customize the recipe by adding bacon bits, jalapeños, or green chilies for a twist.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Keyword Cracker Barrel Corn Casserole