Description
A luscious savory pie filled with tender sweet corn and sharp cheddar, baked until golden and bubbling—perfect as a comforting side for brunch or dinner.
Ingredients
2 cups fresh or thawed frozen corn kernels (about 2 cans drained)
1 cup creamed corn
1 cup sour cream
½ cup melted unsalted butter (1 stick)
1 (8 oz) package corn muffin mix (e.g. Jiffy)
1 to 1½ cups shredded sharp cheddar cheese
2 tablespoons chopped fresh chives or parsley (optional)
Pinch salt and pepper to taste
Instructions
-
Preheat oven to 350 °F (175 °C). Grease a 9×9-inch baking dish or 10-inch skillet.
-
In a large bowl, stir together the drained corn kernels, creamed corn, corn muffin mix, sour cream, and melted butter until well combined.
-
Pour mixture into prepared dish and smooth the top evenly.
-
Bake uncovered for 40–45 minutes, until the custard has set and golden on top.
- Remove from oven, sprinkle shredded cheddar evenly over the top, then return to bake for another 5–10 minutes until cheese is melted and bubbling.
-
Let stand 5–10 minutes before slicing. Garnish with chopped chives or parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Main Course