Description
A simple recipe for a rich and creamy baked corn casserole.
Ingredients
Scale
- 1 (15 ounce) can creamed corn, undrained
- 1 (14.75 ounce) can whole kernel corn, drained
- 1 package (8.5 ounces) corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 2-quart baking dish.
- In a large bowl, combine the creamed corn, drained whole kernel corn, corn muffin mix, sour cream, melted butter, and eggs. Mix until just combined. Do not overmix.
- Pour the batter into the prepared baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 5 to 10 minutes before serving.
Notes
- For a slightly richer flavor, you can substitute plain Greek yogurt for the sour cream.
- If you prefer a less sweet casserole, use a low-sugar corn muffin mix.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
- Cholesterol: 75
Keywords: baked corn casserole, creamy corn, corn pudding, side dish, comfort food