Classic Corn Casserole
Corn casserole is a class holiday side dish, but it’s also a budget-friendly, super easy side for any dinner. Also known as corn pudding, this corn casserole is all the best parts of cornbread in a slightly sweet baked spoon bread.
Servings 8 servings
Calories 131kcal
Cost $4.29 total / $0.54 per serving
Equipment
Ingredients
- 1 can whole kernel corn, drained 15 ounces
- 1 can creamed corn 15 ounces
- 1/2 cup butter, melted
- 2 eggs, large
- 1 cup sour cream
- 1 box Jiffy corn muffin mix 8.5 ounces
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 2 quart or 9 x 9 inch baking dish.
- Combine drained whole corn, creamed corn, eggs, sour cream and melted butter in a large bowl. Stir well to full combine.
- Add corn muffin mix and stir gently until ingredients are just combined.
- Pour mixture into baking dish and spread evenly.
- Bake for 45-50 minutes until just golden brown on top and the center is set.
- Allow the casserole to cool for 5 minutes before serving.
Notes
You can tell that your casserole is done when a toothpick inserted in the middle comes out clean or with dry crumbs on it. Allow the casserole to cool for 5 minutes before serving.
Easily double this recipe and bake in a 9 x 13 inch baking dish and increase the baking time to 55-50 minutes.
Leftovers can be stored in the fridge for up to a week or frozen in a sealed container for up to 2 months.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 149mg | Fiber: 1g | Sugar: 4g