Description
A delicious corn casserole that’s perfect for any occasion.
Ingredients
Scale
- 2 cans whole kernel corn (15 oz each, drained) (Use fresh corn if preferred for a fresher taste.)
- 1 can creamed corn (14 oz) (Can substitute with homemade creamed corn for a richer flavor.)
- 1 box corn muffin mix (8 oz) (Gluten-free muffin mix can be used for a gluten-free version.)
- 1 cup sour cream (Greek yogurt can be used as a healthier alternative.)
- 1/2 cup butter, melted (Olive oil can be substituted for a lighter option.)
- 2 large eggs (Egg substitutes may be used for a vegan option.)
- 1/4 cup sugar (Reduce or substitute with a sugar alternative for lower sweetness.)
- 1/2 teaspoon salt (Balances flavors, enhancing the sweetness of the corn.)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Combine whole kernel corn and creamed corn in a large bowl, mixing thoroughly.
- Add the corn muffin mix to the corn mixture and stir well.
- Beat the eggs in a separate bowl until fluffy, then mix in the sour cream and melted butter.
- Incorporate sugar and salt into the egg mixture, then blend with the corn mixture until just combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes before serving warm.
Notes
- Check the casserole after 45 minutes to avoid overbaking.
- This dish pairs well with a variety of proteins.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg