Cracker Barrel Corn Casserole Recipe
Bring home Southern comfort with this Cracker Barrel Corn Casserole Recipe — buttery, creamy, and perfectly sweet.
Equipment
- Big mixing bowl- to mix your ingredients.
- Rubber spatula/wooden spoon- to fold it all in.
- Baking dish 8x8-inch or 9x9-inch- Glass or ceramic is best.
- Cups and spoons- to measure the ht proportions.
- Whisk- not essential, but aids in combining the wet ingredients.
- Oven mitts - that golden beauty will be hot!
Ingredients
- 15 oz whole kernel corn drained.
- 1 can 15 oz creamed corn
- 1 box 8.5 oz Jiffy cornbread mix
- 1 cup sour cream
- 1/2 cup 1 stick unsalted butter, melted.
- 2 tbsp sugar optional
- ¼ tsp salt
- ½ tsp black pepper
- 1/2 cup cheddar cheese grated (optional)
Instructions
Preheat and Prep
- Begin by turning on your oven to 350o °C (175o °F). Butter or grease your baking dish lightly.
Mix Wet Ingredients
- Melted butter and sour cream are mixed in a large bowl. Blend until smooth and creamy.
Add Corn and Cornbread Mix
- Add both cans of corn, which is creamed corn that is very rich, and the whole kernel corn, which gives the corn a nice bite. Then add in your cornbread blend, salt, pepper, and sugar (when using).
Fold and Pour
- Blend softly until the mixture is well mixed. Do not overmix - a little lump is all right! Pour the batter into the prepared dish and evenly spread it.
Optional Cheese Layer
- To add additional decadence, sprinkle the top with evenly sprinkled shredded cheddar cheese before baking.
Bake to Golden Perfection
- Bake 45-55 minutes or until the top turns golden brown and the middle sets. A toothpick must appear, as a rule, half clean, but it is all right when it is soft a little, it is part of the magic.
Rest Before Serving
- Allow to cool for approximately 10 minutes and then serve. The casserole will harden a little when it is left.