Description
This corn casserole recipe is a creamy and comforting side dish. It is perfect for holidays, potlucks, or weeknight meals.
Ingredients
Scale
- 1 (15 ounce) can of creamed corn
- 1 (15 ounce) can of whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup melted butter
- 1 box (8.5 ounce) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine creamed corn, whole kernel corn, sour cream, and melted butter.
- Stir in Jiffy corn muffin mix until just combined.
- Pour mixture into a greased 8×8 inch baking dish.
- Sprinkle with cheddar cheese, if desired.
- Bake for 45-50 minutes, or until golden brown and set.
- Let cool slightly before serving.
Notes
- For a sweeter casserole, add 1/4 cup of sugar to the batter.
- For a spicier casserole, add 1/4 cup of chopped jalapeños to the batter.
- You can substitute plain Greek yogurt for sour cream.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg