Description
A rich, creamy side dish combining the flavors of cornbread and corn pudding. This Corn Casserole is easy to prepare, comforting, and perfect for any occasion.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 (8.5 oz) package Jiffy Corn Muffin Mix
- 1 cup sour cream
- ½ cup (1 stick) butter, melted
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the whole kernel corn, creamed corn, Jiffy Corn Muffin Mix, sour cream, melted butter, and beaten eggs. Stir until well blended.
- Pour the mixture into a greased 9x9-inch baking dish.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before serving.
Notes
- For a cheesy twist, add 1 cup shredded cheddar cheese before baking.
- For a spicy version, mix in 1–2 chopped jalapeños.
- To enhance sweetness, stir in ¼ cup sugar.
- Can be frozen for up to 3 months. Reheat at 350°F for 20–25 minutes after thawing overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 460mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
