Creamed Corn Casserole
This creamed corn casserole is a simple, cozy side dish that’s creamy, sweet, and perfect for any holiday or weeknight meal.
Servings: 12 servings
Equipment
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1 (16 ounce) can whole kernel corn drained
- 1 (16 ounce) can creamed corn
- 2 eggs
- 8 tablespoons unsalted butter melted
- 1 cup sour cream
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- Mix Jiffy corn mix, whole kernel corn, creamed corn, eggs, butter, sour cream, and black pepper, and spread evenly into the greased pan.
- Bake for 40-45 minutes or until cooked through.
Video
Notes
- Make corn casserole a day in advance and store it in the refrigerator until ready to bake.
- Refrigerate leftovers wrapped in aluminum foil or in an airtight container for up to 4 days. Freeze cooled corn casserole for up to 6 months in an airtight container.
- To reheat, defrost in the refrigerator, then heat in a 350˚F oven until heated through.
Nutrition
Calories: 259kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 453mg | Potassium: 159mg | Fiber: 2g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg