Description
A golden, creamy corn casserole that bridges the gap between cornbread and soufflé, perfect for holiday feasts, potlucks, or family dinners.
Ingredients
Scale
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can creamed corn
- 1 (8.5 oz) package corn muffin mix
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, beaten
- 1 cup shredded cheddar cheese (optional but recommended)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Your Workspace and Ingredients: Preheat your oven to 350°F (175°C) and generously grease a 9×9-inch baking dish or a 2-quart casserole dish.
- Combine the Base Ingredients: In a large mixing bowl, combine both canned corns, corn muffin mix, sour cream, and melted butter.
- Add Flavor Enhancers: Stir in beaten eggs, garlic powder, onion powder, salt, and pepper. If using cheese, fold in half of it now, saving the rest for topping.
- Transfer and Bake: Pour the mixture into your prepared baking dish, spreading it evenly. For a picture-perfect finish, sprinkle the remaining cheese on top. Bake for 45-50 minutes until the center is set and the top develops a beautiful golden-brown crust with slightly crispy edges.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes before serving.
Notes
- For a spicier version, add 1-2 diced jalapeños or a dash of cayenne.
- Vegetarians can enjoy it as is, while those looking for extra protein can fold in 1/2 cup of black beans or 1 cup of sautéed mushrooms.
- For a lighter version, substitute Greek yogurt for sour cream, use light butter or reduce to 1/4 cup with 1/4 cup unsweetened applesauce, and opt for reduced-fat cheese.
- Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sodium: 480mg
- Fat: 16g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
Keywords: corn casserole, corn bake, corn pudding, spoon bread, side dish, holiday recipe, potluck dish