Description
A delicious and easy corn casserole perfect for any occasion.
Ingredients
Scale
- 2 cans whole kernel corn (15 oz each, drained)
- 1 can creamed corn (14 oz)
- 1 box corn muffin mix (8 oz)
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
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
- Use fresh corn if preferred for a fresher taste.
- Can substitute with homemade creamed corn for a richer flavor.
- Gluten-free muffin mix can be used for a gluten-free version.
- Greek yogurt can be used as a healthier alternative.
- Olive oil can be substituted for a lighter option.
- Egg substitutes may be used for a vegan option.
- Reduce or substitute with a sugar alternative for lower sweetness.
- Balances flavors, enhancing the sweetness of the corn.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg