Corn Casserole
It's one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Casserole creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn recipe delicious!
Ingredients
- 1 (15 ounce) can corn, with liquid
- 1 (15 ounce) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Equipment
Instructions
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Video
Notes
This can be doubled and baked in a 9x13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving. You can also freeze it up to three months. Thaw in the fridge and reheat at 350 for 10-15 minutes.Serving: 1grams, Calories: 316kcal, Carbohydrates: 32g, Protein: 3g, Fat: 18g, Sugar: 8g