Description
This rich and creamy Classic Corn Casserole is the ultimate comfort side dish, featuring a perfect balance of sweet whole kernel corn and savory cream style corn. Baked into a golden, custard-like consistency, this crowd-pleasing favorite is a staple for holiday dinners, family reunions, and potlucks. Its reliable texture and melt-in-your-mouth flavor make it the perfect accompaniment to roasts, poultry, or any vegetarian holiday spread.
Ingredients
15 oz whole kernel corn, drained
15 oz cream style corn, undrained
8.5 oz cornbread mix
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with butter or non-stick spray.
In a large bowl, combine the drained whole kernel corn and the cream style corn.
Stir in the melted butter and sour cream until well combined.
In a separate small bowl, whisk the eggs, then fold them into the corn mixture.
Add the cornbread mix to the wet ingredients and stir until just combined.
Pour the batter into the prepared baking dish.
Bake for 45 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
Remove from the oven and let cool slightly before serving.
Notes
Ensure the whole kernel corn is thoroughly drained to avoid a watery consistency. Using full-fat sour cream is recommended for the best flavor and texture. This casserole can be stored in the refrigerator for up to 3 days if covered tightly.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg