Corn Casserole Recipe
User Reviews
5.0
6 reviews
Excellent
Corn Casserole Recipe
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Moist and tender corn casserole requires only a handful of ingredients for an easy side that is packed with flavor!
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Ingredients
- 1 (15-ounce) can whole kernel corn drained
- 1 (14.75-ounce) can creamed corn
- 1 (8.5-ounce) package dry cornbread mix
- 1 cup sour cream
- ½ cup salted butter melted
- 2 eggs beaten
Instructions
- Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish and set aside.
- In a medium bowl, mix whole corn, creamed corn, cornbread mix, sour cream, butter, and eggs until well combined. Pour into the greased baking dish.
- Bake for 45-50 minutes or until a toothpick inserted in the center is clean.
Notes
- STORE. Leftovers can be kept in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
- To reheat. For larger portions, cover the pan with foil and reheat it in the oven set to 325°F. Smaller portions can be reheated in the microwave or toaster oven.
Nutrition Information
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Serving
1g
Calories
175kcal
(9%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
88mg
(29%)
Sodium
117mg
(5%)
Potassium
55mg
(2%)
Fiber
0.01g
(0%)
Sugar
1g
(2%)
Vitamin A
593IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
39mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 175kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 117mg | 5% |
| Potassium | 55mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.2mg | 1% |
* 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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