Corn Casserole Recipe
Moist and tender corn casserole requires only a handful of ingredients for an easy side that is packed with flavor!
Servings: 8
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
- ½ cup salted butter melted
- 2 eggs beaten
Instructions
- Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish and set aside.
- In a medium bowl, mix whole corn, creamed corn, cornbread mix, sour cream, butter, and eggs until well combined. Pour into the greased baking dish.
- Bake for 45-50 minutes or until a toothpick inserted in the center is clean.
Video
Notes
- STORE. Leftovers can be kept in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
- To reheat. For larger portions, cover the pan with foil and reheat it in the oven set to 325°F. Smaller portions can be reheated in the microwave or toaster oven.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 117mg | Potassium: 55mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.2mg