Ranch Corn Casserole
A Thanksgiving-table staple. Whole corn, creamed corn, Jiffy mix, green chilies, cheddar, sour cream, butter, and ranch seasoning all baked together until golden, cozy, and honestly kind of addictive.
Ingredients
- 1 can corn, drained
- 1 can creamed corn
- 2 boxes Jiffy corn muffin mix
- 1 can green chilies
- 2 eggs
- ¾ cups milk
- 1 cups sour cream
- 1 stick butter, melted
- 1 cups shredded cheddar cheese
- 1 packet ranch seasoning mix
Sophia's Notes
- This is one of those holiday sides that disappears before you even get back for seconds.
- Drain the whole-kernel corn, but leave the creamed corn as-is. That extra moisture is part of what makes the casserole work.
- The ranch seasoning is what takes this from basic corn casserole to the one everyone keeps asking about.
- Bake until the center is set and the edges are golden. It should still have that soft, spoonable casserole texture.
Instructions
- 1
Preheat and prep the dish
Heat the oven to 350°F and spray a baking dish well so nothing sticks.
- 2
Mix everything together
In a large bowl, combine the drained corn, creamed corn, Jiffy corn muffin mix, green chilies, eggs, milk, sour cream, melted butter, shredded cheddar cheese, and ranch seasoning mix. Stir until everything is fully mixed.
- 3
Transfer to the baking dish
Pour the mixture into the prepared baking dish and spread it out evenly so it bakes up level.
- 4
Bake
Bake for 45 minutes, until the casserole is set in the middle and golden around the edges.
- 5
Serve warm
Let it sit for a few minutes, then scoop and serve. It is rich, cozy, and every bit as good as it sounds.
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