Corn Casserole
User Reviews
4.9
Corn Casserole
Description
This Corn Casserole recipe uses creamed corn and drained corn kernels combined with a boxed corn muffin mix, melted butter, and sour cream to create a thick batter. Eggs and shredded cheddar are optional additions for richness and flavor. The mixture is poured into a greased baking dish and baked at 350°F, initially covered with foil to retain moisture, then uncovered to develop a golden crust on top.
The result is a soft, moist casserole with corn's natural sweetness balanced by the tang of sour cream and the buttery richness of melted butter. Cheese adds a mild savory depth when included, and the breading mix provides structure to hold the mixture together.
Variations include substituting different cheeses like mozzarella or provolone, adding mild heat with chopped jalapeños after removing seeds, or making the muffin mix from scratch using cornmeal, flour, sugar, and baking powder. Fresh or frozen corn may substitute canned, though frozen should be thawed and drained to avoid excess moisture.
Ingredients
- 15 ounces creamed corn
- 15 ounces corn kernels, drained
- 8.5 ounces corn muffin mix 1 box, Jiffy brand
- 1/2 cup butter melted
- 1 cup sour cream
- 2 egg optional
- 1 cup cheddar cheese optional, freshly grated
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
- In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together, then pour into the baking dish.
- Sprinkle the cheese on top, then cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.
- Let the casserole sit for 5 minutes before serving.
Notes
- You can substitute cheddar with mozzarella, provolone, or Swiss cheese for different flavors and textures.
- Adding finely chopped jalapeño (seeded) can introduce a mild heat.
- For a from-scratch corn muffin mix, combine all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and vegetable oil as a substitute for boxed mix.
- When using frozen corn, thaw fully and drain excess liquid before adding to maintain desired consistency.
- Homemade creamed corn can replace canned for a fresher taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 724mg | 30% |
| Potassium | 252mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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