Corn Casserole
This 5 ingredient corn casserole is sweet, creamy and super easy to make. It is a perfect addition as to holiday meals, weeknight dinners and more.
Equipment
- 8x8 Baking Dish
- Large Bowl
Ingredients
- 8 oz Jiffy corn muffin mix
- 15 oz Whole Kernel Corn drained
- 15 oz Cream Style Corn
- 1 cup Sour Cream
- .5 cup Butter unsalted + melted
Instructions
- Preheat the oven to 350 degrees. Spray an 8x8 or similar size baking dish with non-stick spray and set aside.
- In a large bowl, melt the butter.
- Add in the whole corn, cream style corn, sour cream, and dry cornbread mix.
- Stir well to combine.
- Transfer the mixture to the prepared pan and spread evenly.
- Cook in the preheated oven for 45-50 minutes or until the edges are browned and the center is set.
- Allow to cool slightly, serve warm.
Notes
Keep this covered and stored in the fridge for 3 - 4 days. Or, you can freeze it for up to 6 months.
Nutrition
Calories: 473kcalCarbohydrates: 50gProtein: 7gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 743mgPotassium: 272mgFiber: 3gSugar: 11gVitamin A: 807IUVitamin C: 4mgCalcium: 68mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.