Corn Casserole
This corn casserole bakes up creamy, cheesy, and full of sweet corn flavor in every bite. You can whip it up fast with simple pantry ingredients and enjoy it at holidays, potlucks, or weeknight dinners.
Servings: 9
Calories: 315kcal
Ingredients
- 15.25 ounces whole kernel corn drained
- 14.75 ounces cream-style corn
- 8 ounces Jiffy corn muffin mix
- 1 cup sour cream
- ¼ cup butter melted
- 1½ cups cheddar cheese shredded
Instructions
- Preheat oven to 350°F.
- Spray a 9×13 dish with nonstick spray.
- In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, melted butter, and cheese.
- Pour into prepared dish and bake for 45 minutes or until golden brown.
- Remove from the oven and let stand for 5 minutes before serving.
Video
Notes
- You can prepare this creamy corn casserole up to 48 hours in advance and store it in the fridge covered in plastic wrap. When you’re ready to bake, simply remove it from the fridge and set it on the counter for 30 minutes before popping it in the oven.
- You can put this recipe in your crockpot and bake it on high for 2 hours or on low for 4 hours. You will want to watch as slow cooker temperatures can vary, and you may need to cook it a little more or less than those suggested times based on your crockpot.
- Making this traditional side dish in your slow cooker is a great idea for holiday entertaining. It frees up the oven for other dishes and will keep your casserole warm until it’s ready to serve.
Nutrition
Calories: 315kcal | Carbohydrates: 37g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 605mg | Potassium: 195mg | Fiber: 2g | Sugar: 7g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 1mg