Corn Casserole
Corn Casserole is an easy 5-ingredient Thanksgiving side dish! A creamy, soft corn pudding with a deliciously easy cornbread base.
Servings: 8 people (as a side)
Ingredients
- 15 ounce corn kernels fresh or frozen, drained if using canned
- 15 ounce creamed corn canned
- 8 ounce corn muffin mix I use Jiffy
- 8 ounces sour cream
- 4 ounces butter melted
- 4 ounces shredded cheese mozzarella, provolone, cheddar, Swiss
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 by 13-inch casserole dish.
- In a large bowl, mix together corn, creamed corn, muffin mix, sour cream, and melted butter. Pour into baking dish and bake for 45 minutes, or until golden brown.
- Remove from oven and top with cheese. Return to oven for 5-10 minutes, or until cheese is melted.
- Allow to stand for 5 minutes. Serve warm.
Notes
If serving with bacon, you can fry it up while the corn casserole is in the oven and sprinkle it over the top when its done. You could also mix the bacon into the batter if you want bacon pieces on the inside.
Nutrition
Calories: 373kcal | Carbohydrates: 42g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 703mg | Potassium: 224mg | Fiber: 4g | Sugar: 10g | Vitamin A: 664IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg