Corn Casserole

The easiest side dish, this Corn Casserole recipe is popular for holidays, but is easy enough for even a weeknight!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 274kcal

Author Deborah Harroun

Ingredients

15.25 oz can whole-kernel corn, drained
14.75 oz can cream-style corn
8.5 oz box Jiffy corn muffin mix
1 cup sour cream
2 eggs
1/2 cup butter, melted
4 oz (1 cup) shredded cheddar cheese

Instructions

Preheat the oven to 350ºF. Spray a 2 quart baking dish with nonstick cooking spray.
In a large bowl, combine the whole-kernel corn, cream style corn, corn muffin mix, sour cream, eggs, and melted butter. Stir to combine.
Fold in the shredded cheese, if using.
Pour the mixture into the prepared baking dish. Bake until lightly golden brown and set in the middle, 35-45 minutes.
Allow to stand for 5 minutes, then serve warm.

Notes

The original recipe printed here had the cheese added to the top instead of mixed into the casserole. I have started adding it into the casserole because the cheese on top made it harder to serve if it cooled down at all. You can still add it to the top if that is what you prefer, or you can even leave the cheese out completely.

Baking this in a 9x13-inch pan leaves it in a fairly thin layer. If you want it thicker, you can bake it in a 9x9-inch or an 11x7-inch pan.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does include the shredded cheese.

Nutrition