Description
A quintessential American side dish, this sweet corn casserole balances the natural sugars of corn with the richness of sour cream and butter. Perfect for family gatherings, this dish creates a moist, golden-baked corn pudding texture that serves as the ultimate comfort food. It relies on a blend of canned whole kernel corn and cream-style corn to ensure a delicious, reliable result that pairs beautifully with any main course.
Ingredients
1 can (15 oz) whole kernel corn, drained well
1 can (15 oz) cream-style corn
1 box (8.5 oz) corn muffin mix
1 cup sour cream
1/2 cup unsalted butter, melted
2 large eggs, room temperature
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish with non-stick cooking spray or butter.
Combine the melted butter and sour cream in a large mixing bowl until smooth.
Whisk in the eggs until the mixture is fully incorporated.
Fold in the drained whole kernel corn and the cream-style corn.
Stir the corn muffin mix into the wet ingredients until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 40 to 45 minutes until the edges are golden brown.
Insert a toothpick into the center to ensure it comes out clean.
Allow the casserole to rest for 10 minutes before serving.
Notes
Ensure the whole kernel corn is drained thoroughly to prevent the casserole from becoming too soft. This dish can be kept warm in a low oven if not serving immediately. Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx 1/8th of dish)
- Calories: 285
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg