Corn casserole recipe for 10 people
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This side dish serves ten and has a soft, spoonable cornbread texture. It is not a savory stuffing or a corn pudding made from scratch.
Ingredients
Jiffy corn muffin mix
1 box
Canned whole kernel corn
1 can
Canned creamed corn
1 can
Sour cream
1 cup
Unsalted butter
1/2 cup melted
Large eggs
2
Shredded cheddar cheese
1 cup
Scallions
3
Kosher salt
1/4 teaspoon
Black pepper
1/4 teaspoon
How to make it
- Heat oven to 350°F and grease a 9-by-13-inch baking dish. 2. Mix corn muffin mix, both corns, sour cream, melted butter, eggs, salt, and pepper. 3. Fold in half the cheddar and scallions. 4. Bake until set and lightly golden, about 45 minutes. 5. Top with remaining cheddar and scallions for the final 5 minutes.
Who this list is for
This corn casserole list is for feeding ten with a soft, spoonable cornbread-style side dish. It is not savory stuffing and does not require making corn pudding from scratch.
How to use this list
Check for Jiffy corn muffin mix, kosher salt, and black pepper first. Buy one can each of whole kernel corn and creamed corn, sour cream, unsalted butter, eggs, shredded cheddar, and scallions. Melt the butter, drain only what is needed for the whole kernel corn according to your cooking plan, then combine the muffin mix, corn, sour cream, eggs, butter, salt, and pepper. Add cheddar and scallions as the listed finish.
Common mistakes
Do not substitute a plain cornbread mix without checking the package; the list calls for one box of Jiffy corn muffin mix. Skip bread cubes, stock, and stuffing seasonings. Remember that canned creamed corn and canned whole kernel corn are two separate items.
What is on this list
You need one box of Jiffy corn muffin mix, one can of whole kernel corn, one can of creamed corn, 1 cup of sour cream, and 1/2 cup of melted unsalted butter. The list also includes two eggs, 1 cup of shredded cheddar, three scallions, kosher salt, and black pepper. Cross off staples you already have.
Before you go
This recipe serves ten as a side dish. Select a baking dish that can hold the soft casserole in an even layer, and refrigerate sour cream, butter, eggs, cheese, and scallions after shopping.
FAQ
Who is "Corn casserole recipe for 10 people" for?
This corn casserole list is for feeding ten with a soft, spoonable cornbread-style side dish. It is not savory stuffing and does not require making corn pudding from scratch.
How should I use "Corn casserole recipe for 10 people"?
Check for Jiffy corn muffin mix, kosher salt, and black pepper first. Buy one can each of whole kernel corn and creamed corn, sour cream, unsalted butter, eggs, shredded cheddar, and scallions. Melt the butter, drain only what is needed for the whole kernel corn according to your cooking plan, then combine the muffin mix, corn, sour cream, eggs, butter, sal…
What should I skip or avoid with "Corn casserole recipe for 10 people"?
Do not substitute a plain cornbread mix without checking the package; the list calls for one box of Jiffy corn muffin mix. Skip bread cubes, stock, and stuffing seasonings. Remember that canned creamed corn and canned whole kernel corn are two separate items.
What is on the "Corn casserole recipe for 10 people" list?
You need one box of Jiffy corn muffin mix, one can of whole kernel corn, one can of creamed corn, 1 cup of sour cream, and 1/2 cup of melted unsalted butter. The list also includes two eggs, 1 cup of shredded cheddar, three scallions, kosher salt, and black pepper. Cross off staples you already have.
What should I do before I go?
This recipe serves ten as a side dish. Select a baking dish that can hold the soft casserole in an even layer, and refrigerate sour cream, butter, eggs, cheese, and scallions after shopping.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.