Easy Corn Casserole Recipe
User Reviews
4.7
Easy Corn Casserole Recipe
Description
Easy Corn Casserole Recipe features a combination of canned whole kernel corn and creamed corn mixed with a dry corn muffin mix. Sour cream adds moisture and a slight tang, balanced by butter's richness. The mixture bakes uncovered in a single dish until the top turns lightly golden, resulting in a creamy interior with a delicate crust. This dish offers a mildly sweet corn flavor and a soft consistency that pairs well with a variety of proteins and vegetables.
The preparation requires mixing all ingredients thoroughly before baking in a greased pan. Adjustments like adding eggs can lighten the texture, making the casserole a bit more cake-like. Including shredded cheddar or sugar can alter the sweetness or richness to match personal preferences. The recipe also works well with frozen corn as a substitute for canned.
Ideal as a side dish, this casserole is served warm and can be garnished with fresh herbs or green onions to add color and mild herbaceous notes. Leftovers should be stored covered in the refrigerator to maintain moisture.
To avoid cold spots in the casserole, sour cream should be brought to room temperature before mixing. Baking times typically range from 45 to 50 minutes, and the dish is done once the top is golden and set.
Ingredients
- 1 box Jiffy corn muffin mix 8 ounces, dry mix only
- 15 ounces corn drained, whole kernel
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray.
- In a bowl, mix the dry jiffy mix, drained corn, cream corn, sour cream and melted butter together and pour into a the prepared baking dish. 1 box of Jiffy Corn Muffin mix, 15 ounces whole kernel corn, drained, 15 ounces creamed corn, 1 cup sour cream, 1/2 cup melted butter
- Cook uncovered for 45-50 minutes or until lightly golden brown.
- Add salt and black pepper, to taste. Garnish with fresh parsley or sliced green onion if desired.
Notes
- Bring sour cream to room temperature before mixing to blend evenly.
- Add 2 eggs for a lighter, more cake-like texture.
- Incorporate 1/2 to 1 cup shredded cheddar cheese for added richness.
- Adjust sweetness by mixing in 1/4 to 1/2 cup sugar if desired.
- Frozen sweet corn can replace canned corn; use about 12 ounces.
- Store leftovers covered in the refrigerator to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 579mg | 24% |
| Potassium | 213mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
