Description
A quintessential American comfort food, this moist and savory-sweet corn casserole is a holiday staple. Featuring a delicious blend of whole kernel corn, creamy corn, and a rich cornbread base, it achieves a perfect custard-like texture that pairs beautifully with any meal. Easy to prepare and guaranteed to be a crowd-pleaser, this dish brings warmth and depth to your Thanksgiving table or family gatherings.
Ingredients
15 oz can whole kernel corn, drained
15 oz can creamed corn
8.5 oz box corn muffin mix
1 cup sour cream
1/2 cup butter, melted
2 large eggs
Instructions
Preheat oven to 375 degrees Fahrenheit.
Grease a 9×13 inch baking dish.
Whisk eggs in a large bowl until blended.
Stir in the sour cream, melted butter, and creamed corn.
Add the drained whole kernel corn and mix gently.
Fold in the corn muffin mix until smooth.
Pour batter into the prepared baking dish and smooth the top.
Bake for 45 to 50 minutes until golden brown and a toothpick inserted in the center comes out clean.
Notes
Ensure you use full-fat sour cream for the best texture. You can test for doneness by ensuring the center is set and the top has a firm, golden-brown crust. Serve warm.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg