Corn Casserole
This delicious Corn Casserole is a creamy side dish that's perfect for the holidays!
Equipment
- 9 inch square baking dish
- large bowl
- Whisk
Ingredients
- ¾ cup sour cream
- ½ cup salted butter melted and cooled
- 1 large egg room temperature
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 8 ounces corn muffin mix 1 box, used Jiffy's
- 15 ounces creamed corn
- 15 ounces whole kernel corn drained
- 4 ounces pepper jack cheese grated
- 3 green onions thinly sliced
Instructions
- Preheat the oven to 350°F. Spray a 9 inch square or 2 quart baking dish with nonstick cooking spray.
- In a large bowl, whisk together sour cream, melted butter, egg, pepper, onion powder and garlic powder until combined.
- Add corn muffin mix, creamed corn, whole kernel corn, cheese and green onions and stir just until combined.
- Transfer to the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until edges are golden brown and center isn't jiggly.
- Let cool for 10 minutes before serving. Enjoy!
Notes
Make Ahead: This casserole can be prepared a day in advance. Cover tightly and refrigerate. To reheat, cover with foil and warm in the oven at 350°F until heated through. Leftovers: Store any leftover casserole in an airtight container and refrigerate for up to 4 days. Freezing: Bake the casserole, let it cool completely, then cover tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 34gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 71mgSodium: 578mgPotassium: 206mgFiber: 2gSugar: 8gVitamin A: 666IUVitamin C: 4mgCalcium: 140mgIron: 1mg
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