Description
A creamy, cheesy, and comforting corn casserole perfect for holidays or weeknight dinners.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) butter, melted
- 2 large eggs
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese and melted butter until smooth.
- Stir in sour cream, eggs, salt, and pepper.
- Add the corn muffin mix and mix until just combined.
- Fold in both types of corn (whole kernel and creamed).
- Pour mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes, or until golden brown and set in the center.
- Let cool for 5-10 minutes before serving.
Notes
You can add shredded cheddar cheese or chopped jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg