Creamy Corn Casserole
A warm and comforting casserole made with sweet corn, sour cream, and flavorful spices—a perfect dish for family gatherings.
Ingredients
Main Ingredients
- 15 oz Canned Corn, drained Use sweet corn for sweetness or creamed corn for richness.
- 1 cup Sour Cream Can substitute with Greek yogurt for a lighter option.
- 1 box Corn Muffin Mix Provides flavor and texture.
- 2 large Eggs Bind the ingredients together.
- ½ cup Butter, melted Can use olive oil for a lighter alternative.
- Salt and Pepper, to taste Essential for flavor enhancement.
- 1 cup Shredded Cheese, optional Cheddar, Monterey Jack, or pepper jack can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the drained corn, sour cream, corn muffin mix, melted butter, and eggs. Stir until well mixed.
- Sprinkle in salt and pepper to taste. You may also add spices like paprika or garlic powder for additional flavor.
- Grease a 9x13-inch baking dish and pour in the mixture, spreading it evenly.
Baking
- Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes before serving.
Serving
- Scoop out generous portions and serve with family and friends.
Notes
To store leftovers, allow the casserole to cool, then transfer to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 20 minutes.