Description
A delectable creamy corn casserole that combines the sweetness of corn with a fluffy texture.
Ingredients
Scale
- 1 15 ounce can creamed corn
- 1 15 ounce can whole kernel corn (drained)
- 1 8 ounce package corn muffin mix
- 1/2 cup sour cream
- 1/2 cup butter (melted)
- 1/4 cup honey
- 1 large egg (beaten)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
- In a large mixing bowl, combine the creamed corn and drained whole kernel corn. Stir until well incorporated.
- Pour in the corn muffin mix and gently fold it into the corn mixture until just combined.
- Incorporate the sour cream, blending it in for a smooth, creamy consistency.
- Drizzle in the melted butter and honey, swirling them into the mixture.
- Add the beaten egg, salt, and pepper, then stir everything together until combined.
- Pour the batter into your prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.
- Remove the casserole and let it cool for 10-15 minutes before serving.
Notes
- This casserole pairs well with grilled meats or can be served as a side dish for BBQs.
- For a bit of spice, consider adding chopped jalapeños or diced green chilies to the mixture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg