Description
This comforting Cornbread Corn Casserole is a staple side dish perfect for holiday gatherings or family dinners. Combining the sweetness of creamed corn and whole kernel corn with the convenience of boxed muffin mix, this recipe yields a moist, tender, and golden casserole. It is incredibly easy to prepare and uses simple pantry staples to achieve a professional, crowd-pleasing result that pairs wonderfully with any main course.
Ingredients
1 can (15 oz) creamed corn
1 can (15 oz) whole kernel corn, drained
1 box (8.5 oz) corn muffin mix
1 cup sour cream
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
Instructions
Preheat your oven to 375°F.
Grease a 9×13 baking dish with butter or non-stick cooking spray.
In a large bowl, combine the creamed corn, drained kernel corn, sour cream, and melted butter.
Whisk the eggs into the wet mixture until fully incorporated.
Add the corn muffin mix to the wet ingredients and stir until just combined, being careful not to over-mix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 45 minutes or until the edges are golden brown and the center is set.
Cool for 10 minutes before serving to allow the casserole to firm up.
Notes
Use room temperature eggs for an even rise. Do not drain the creamed corn, as it provides essential moisture. If the top browns too quickly, tent with foil for the last 10 minutes of baking. You can substitute half the sour cream with Greek yogurt for a tangier flavor profile.
- Prep Time: 10
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg