Corn Casserole
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
8 servings
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Calories
367 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Corn Casserole
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Corn Casserole has only seven ingredients and is super fluffy, rich, and creamy. It's the perfect side dish for all your holiday meals!
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Ingredients
- 2 cans (15 1/4oz each) whole kernel corn drained
- 1 can (14 3/4oz) cream-style corn
- 1 package (8.5 oz) Jiffy corn muffin mix see Notes for how to make your own
- 1 cup sour cream or plain yogurt
- 1 large egg beaten
- 1 tick (1/2 cup) unsalted butter 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 with butter or cooking spray a 12.25x2.5 baking dish or a baking dish that will hold at least 7 cups of batter.
- 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. A toothpick inserted into the center of the casserole should come clean or have just a few crumbs attached but no raw batter.
- Serve warm, garnished with chopped fresh green onion or diced chives.
Notes
- In this recipe, I use Jiffy cornbread mix because it's faster and easier to use. However, there is no reason why you cannot make it from scratch. Here are the ingredients and instructions:
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well.
- Add the vegetable oil and mix until the dry mixture is smooth and lump-free.
- Use this to replace the Jiffy corn muffin mix in this recipe.
- When the casserole is done, a toothpick inserted in the middle should come out clean.
- The casserole can become dry if it cooks too long or if at least one can of creamed corn is not used.
- Also, make sure it is cooked in a casserole dish of the correct size. A 9x13-inch dish is best for this recipe.
- Drain the corn kernels completely before using them to prevent a runny casserole.
- It can be made ahead of time and stored in the fridge for up to two days before cooking, if necessary.
- Make extra and freeze it for up to three months to serve it anytime you want.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
61mg
(20%)
Sodium
655mg
(27%)
Potassium
260mg
(7%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
575IU
(12%)
Vitamin C
6.3mg
(7%)
Calcium
67mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 655mg | 27% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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