Corn Casserole
User Reviews
5.0
6 reviews
Excellent
Corn Casserole
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This traditional Southern Corn Casserole is made even better with the addition of cheddar cheese! It's easy to make with Jiffy mix, canned corn and just 5 minutes of prep time.
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Ingredients
- 8 ounces Jiffy corn muffin mix
- 15 ounce can corn drained
- 15 ounce can cream style corn do not drain!
- 1 cup sour cream
- ¼ cup unsalted butter melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups Cabot Seriously Sharp Cheddar Cheese shredded - divided
Instructions
- Preheat the oven to 350°F.
- Melt the butter in the microwave for 30-60 seconds.
- Drain the canned corn, but DO NOT drain the can of creamed corn.
- In a large bowl, combine the corn muffin mix, entire can of creamed corn, the drained can of corn, sour cream, melted butter, salt, pepper and ½ cup shredded cheddar cheese.
- Pour into a greased 8 inch x 8 inch baking dish.
- Cook uncovered for 1 hour, or until the center of the casserole is completely set.
- Remove from the oven and sprinkle the remaining 1 cup shredded cheddar cheese evenly on top of the casserole.
- Place back in the oven and bake for 10 minutes.
- Remove from the oven and wait 10 minutes before serving.
Notes
- This recipe will serve 4-6 people as a side dish. If you’d like to double the recipe to serve 8-10 people, simply double the ingredient amounts and bake the casserole in a 9 inch x 13 inch baking dish.
- I do not recommend making this recipe in the crock pot. I tested in when I first made this recipe and the texture was not the same when it was made in a slow cooker.
- You can prep the casserole ahead of time. Feel free to mix all of the ingredients together up to 2 days in advance and store the casserole covered in the refrigerator until you’re ready to bake it.
- I do not recommend freezing this recipe. Sour cream does not freeze well, therefore this casserole is best made and eaten fresh, or within 5 days stored in the refrigerator.
- To make the recipe gluten free, you will need to make your own corn muffin mix (recipe is above in the blog post). Simply substitute a gluten-free flour blend, in place of the all-purpose flour in the muffin mix. The other ingredients in the casserole are naturally gluten free.
- Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 5 days. It can easily be reheated in the microwave for 2 minutes. To reheat it in the oven, cover the casserole and place in a 350°F oven for 15-20 minutes.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
1221mg
(51%)
Potassium
308mg
(9%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
856mg
(17%)
Vitamin C
5mg
(6%)
Calcium
275mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 1221mg | 51% |
| Potassium | 308mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 856mg | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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