Ingredients
Scale
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the drained sweet corn, creamed corn, corn muffin mix, sour cream, and melted butter. Mix until well-blended.
- Preheat your oven to 350°F (175°C). Pour the corn mixture into a greased baking dish.
- Place the baking dish in the preheated oven and bake for about 45-50 minutes until golden brown and firm in the middle.
- Once baked, remove from the oven and let cool for a few minutes. Serve warm with extra cheese if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- For added flavor, consider adding green chilies or bacon bits to the casserole.
- Can substitute frozen corn, just thaw and drain it properly.
- Use gluten-free corn muffin mix to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg