Corn Casserole Recipe

Corn Casserole Recipe

from stuckonsweet.com
Side Dishes
70 min
221 kcal / serving

Cornbread mix is doctored up with canned corn, cream style corn, butter, sour cream and eggs creating a delicious corn casserole that works well with holiday menus!

Ingredients

  • 18.5 ounce package cornbread mix (i used jiffy)
  • 1 cupsour cream (or 1 cup non-fat greek yogurt for the healthy version)
  • 1 stickunsalted butter, melted (or less for the healthier version)
  • 115 ounce can cream style corn (do not drain)
  • 115 ounce can of corn (drained)
  • 2eggs, beaten (or 3 egg whites for the healthier version)
  • ¼ teaspoonsalt
  • 1 tablespoonsugar

Directions

  1. 1

    Pre-heat oven to 350 degrees and grease a 2 1/2 quart baking dish or an 8x8 or 9x9 baking pan.

  2. 2

    In a bowl mix together sour cream, drained corn, creamed corn, melted butter and beaten eggs. Add cornbread mix, salt and stir.

  3. 3

    Pour into greased baking dish, sprinkle 1 tablespoon sugar on top (my favorite part!) and bake uncovered for 45-55 minutes until sides are golden and the middle doesn't jiggle when you shake it. It may take an additional 15 minutes if you double the recipe - it all depends on your oven. Let cool slightly before serving.