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–+ servings
Quick & Easy Creamy Corn Casserole

Quick & Easy Creamy Corn Casserole

Author: Gwyn
Quick and Delicious! This recipe makes a great Thanksgiving, Christmas, or a weeknight side dish!
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Side Dishes
Cuisine American
Servings 8 Servings
Calories 311 kcal

Ingredients
  

  • 8 ounces corn muffin mix Jiffy recommended
  • 15 ounces whole kernel corn drained
  • 15 ounces creamed corn not drained
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1 cup cheddar cheese optional topping

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 10 x 7 baking dish with vegetable spray.
  • Add all ingredients into a mixing bowl and mix to just combine. Pour into the prepared dish and spread.
  • Bake for 45 to 55 minutes or until center center has cooked.
  • Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.
  • Serve warm.

Notes

Store corn casserole in an airtight container for up to two days.
Wrap corn casserole tightly and freeze for up to one month.
Add 1 cup of cheese into the mixture for an even cheesier corn casserole.
Add an egg to the mixture for a thicker sponge-like texture.

Nutrition

Serving: 1 ServingCalories: 311kcalCarbohydrates: 38gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 32mgSodium: 558mgPotassium: 212mgFiber: 2gSugar: 9gVitamin A: 393IUVitamin C: 3mgCalcium: 148mgIron: 1mg
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