Description
A delightful and easy-to-make corn casserole that is perfect for family gatherings and holiday meals.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 package (8.5 oz) corn muffin mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, and melted butter.
- Add the corn muffin mix and stir until just combined.
- Fold in the shredded cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños to the mixture.
- This dish can be made ahead of time and reheated before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg