Easy Corn Casserole Recipe
This Easy Corn Casserole Recipe is a fluffy and creamy dish perfect for your holiday meals.
Equipment
- baking dish
Ingredients
- 2 cans whole kernel corn 15 ¼oz each, drained
- 1 can cream-style corn 14 ¾oz
- 1 package Jiffy corn muffin mix see Notes for how to make your own
- 1 cup sour cream or plain yogurt
- 1 large egg beaten
- 1 stick unsalted butter ½ cup, melted
- 1 jalapeño seeded and finely diced, optional
Instructions
- Preheat oven to 350 degrees F. Set up an oven rack in the middle of the oven.
- Lightly grease a 12.25x2.5 baking dish or a baking dish that will hold at least 7 cups of batter with butter or cooking spray.
- In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
- Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled, and it looks puffy, light, and overall done.
- Serve warm, garnished with chopped fresh green onion or diced chives.
Notes
Corn Casserole can be made ahead of time and stored in the fridge for up to two days before cooking. It can also be frozen for up to three months.
Nutrition
Serving: 1sliceCalories: 367kcalCarbohydrates: 42gProtein: 6gFat: 19gSaturated Fat: 10gCholesterol: 61mgSodium: 655mgPotassium: 260mgFiber: 2gSugar: 8gVitamin A: 575IUVitamin C: 6.3mgCalcium: 67mgIron: 1.2mg
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