Description
This Southern Corn Casserole is a quintessential comfort side dish, blending the creamy richness of corn pudding with the satisfying texture of whole kernel corn. Perfectly balanced and moist, this dish offers a slight sweetness and a beautiful golden crust that makes it a must-have for holiday gatherings or casual weekend dinners. It is easy to prepare and yields a tender, custard-like interior that pairs wonderfully with any main course.
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 box (8.5 oz) cornbread mix
1 cup sour cream
1/2 cup unsalted butter, melted and cooled
2 large eggs, whisked
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch glass baking dish with non-stick spray or a thin layer of butter.
Whisk the eggs in a large mixing bowl until the yolks and whites are fully combined.
Stir in the sour cream and melted butter until the mixture is smooth.
Fold in the cream-style corn and the drained whole kernel corn.
Add the cornbread mix and stir until just combined.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 45 minutes or until the center is set and the top is golden brown.
Notes
Use full-fat sour cream for the best results. Ensure the melted butter is cooled slightly before adding to the eggs to prevent premature scrambling. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Lunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg