Pioneer Woman Corn Casserole Recipe
The Pioneer Woman Corn Casserole Recipe is creamy, sweet and very comforting. It is a perfect side dish for family dinners.
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- 1 cup sour cream
- ½ cup melted butter
- 1 box 8.5 oz corn muffin mix
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly with butter or cooking spray. This prevents sticking and makes serving easier.
Mix the Corn
- In a large mixing bowl, add whole kernel corn and cream-style corn. Stir gently to combine both types of corn evenly.
Add Wet Ingredients
- Add sour cream and melted butter to the corn mixture. Stir well until everything becomes smooth and creamy.
Add Dry Ingredients
- Add corn muffin mix, salt and black pepper. Stir slowly until fully combined. Do not overmix the batter.
Add Cheese
- Fold in shredded cheddar cheese. Mix gently so cheese spreads evenly throughout the mixture.
Pour Into Dish
- Pour the mixture into the prepared baking dish. Spread evenly using a spatula. Make sure the top is smooth.
Bake the Casserole
- Place the dish in the oven. Bake for 40 to 45 minutes. The top should turn golden brown and center should be set.
Cool and Serve
- Remove from oven and let it cool for 5 to 10 minutes. This helps it firm up before slicing and serving.
Notes
- Do not overmix the batter.
- Use freshly shredded cheese for better melting.
- Add diced jalapeños for extra flavor.
- Check center with a toothpick before removing.
- Let it rest before cutting.
- Double recipe for large gatherings.