Description
A delicious and easy-to-make creamy corn casserole featuring a comforting blend of whole kernel corn, creamed corn, sour cream, and cornbread mix. Perfect as a holiday side dish or any time you crave a rich and satisfying corn-based bake.
Ingredients
Scale
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 (8.5 ounce) package dry cornbread mix
- 1 cup sour cream
- 0.5 cup butter, melted
- 2 eggs, beaten
Instructions
- Prepare the baking dish and preheat oven: Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×9-inch baking dish to prevent sticking.
- Mix ingredients: In a medium bowl, stir together the whole kernel corn, creamed corn, dry cornbread mix, sour cream, melted butter, and beaten eggs until well combined and consistent.
- Transfer to baking dish: Spoon the combined mixture evenly into the prepared greased 9×9-inch baking dish.
- Bake: Place the dish in the preheated oven and bake for about 45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove from oven, allow to cool slightly, then serve warm and enjoy this creamy, comforting corn casserole.
Notes
- This corn casserole is easy to prepare and makes a pleasing, creamy holiday side dish.
- Using both whole kernel and creamed corn provides a nice texture contrast.
- The cornbread mix adds a slight sweetness and helps bind the casserole.
- Sour cream enriches the dish, making it creamy and moist.
- Best served warm alongside your favorite main course.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 391 kcal
- Sugar: 11 g
- Sodium: 501 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 95 mg
