Creamed Corn Casserole
A warm, creamy casserole that combines sweet and savory flavors, perfect for family gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 cans cans of creamed corn
- 1 can can of whole kernel corn, drained
- 1 cup cup of sour cream Can substitute with Greek yogurt for a lighter version.
- 1 cup cup of shredded cheddar cheese Substitute for dairy-free cheese if needed.
- 1 package package of cornbread mix Use gluten-free cornbread mix for gluten-free option.
- ½ cup cup of melted butter Or use plant-based butter to accommodate dairy-free diets.
- 2 large eggs, beaten
Instructions
Preparation
- Gather all your ingredients before you start.
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the two cans of creamed corn and the drained whole kernel corn.
- Add the sour cream to the corn mixture.
- Stir in the shredded cheddar cheese and the cornbread mix until well combined.
- Fold in the melted butter and beaten eggs.
- Grease your baking dish well.
- Pour the combined mixture into your greased baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes or until golden brown on top.
- Let it cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and frozen. Reheat in the oven at 350°F (175°C) for about 20 minutes until warm.