Corn Casserole
If buttery cornbread is your favorite, this corn casserole recipe is a must-try. Made with just 6 ingredients, it bakes up into a moist, slightly sweet side dish that's the perfect compliment to a holiday meal. It's also easy enough to pair with my homemade chili recipe for a cozy weeknight dinner.
Servings: 8 servings
Calories: 227kcal
Ingredients
- 1 (15 ounce) can creamed corn
- 1 cup sour cream
- 10 Tablespoons unsalted butter melted
- 2 large eggs
- 1 (8.5 ounce) Jiffy corn muffin mix
- 1 Tablespoon honey optional
- 1 cup corn fresh or frozen
Instructions
- Preheat the oven to 350ºF. Spray a 9x9-inch baking dish with non-stick spray. Set aside.
- In a large bowl whisk together the creamed corn, sour cream, melted butter, and eggs. Then, whisk in the corn muffin mix and honey, if using. Finally, stir in the corn. (If adding additional add-ins like cheese, bacon etc., fold in with the corn).
- Pour into the prepared baking dish, spreading into an even layer. Bake for 23-25 minutes, covering with aluminum foil if the top and edges begin to brown too much– I normally cover it around the 18-minute mark.
- Allow the corn casserole to cool for 5 minutes before serving. Leftovers stay fresh for up to 1 week covered tightly in the refrigerator.
Notes
- Freezing Instructions: Allow the corn casserole to cool completely. Then, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, bake at 300ºF covered with aluminum foil for 20 minutes.
- Corn Muffin Mix: You need 1 box of the standard Jiffy corn muffin mix.
- Sour Cream: Using full-fat sour cream is recommended to add enough moisture. If needed, you can use full-fat Greek yogurt.
Nutrition
Calories: 227kcal | Carbohydrates: 8g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 30mg | Potassium: 101mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.3mg
