Description
This Southern Corn Casserole is a rich, creamy, and slightly sweet side dish that perfectly balances sweet cream-style corn with whole kernels. Featuring a golden, buttery crust and a soft, pudding-like center, this classic comfort food is a must-have for holiday gatherings and family dinners alike. It is incredibly easy to prepare and pairs beautifully with a variety of main courses, from roasted chicken to savory vegetarian dishes.
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 box (8.5 oz) cornbread mix
1 cup sour cream
1/2 cup unsalted butter, melted and cooled
2 large eggs
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with non-stick spray.
In a large bowl, whisk the eggs until light and fluffy.
Stir in the melted butter and sour cream until well combined.
Add the drained whole kernel corn and the cream-style corn to the mixture.
Fold in the cornbread mix until just incorporated.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 45 to 50 minutes until the center is set and the edges are golden brown.
Remove from the oven and let rest for 10 minutes before serving.
Notes
Ensure the butter is cooled slightly before adding to the eggs to prevent scrambling. Use full-fat sour cream for the best creamy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg