Easy Corn Casserole
This Easy Corn Casserole is a delightful dish that combines sweet corn with a custard-like filling, making it perfect for potlucks, family gatherings, or a simple weeknight dinner. It’s creamy, flavorful, and incredibly easy to prepare.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 spoon or spatula for mixing
- 1 oven
Ingredients
- 2 cans sweet corn 15 oz each, drained.
- 1 can cream-style corn 15 oz.
- 1 cup sour cream
- ½ cup melted butter
- 1 box cornbread mix 8.5 oz.
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions optional.
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the drained sweet corn, cream-style corn, sour cream, and melted butter. Mix until well combined.
- Stir in the cornbread mix until just combined. Do not overmix.
- Fold in the shredded cheddar cheese and chopped green onions if using. Season with salt and pepper to taste.
- Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool slightly before serving.
- For added flavor, consider adding spices like garlic powder or paprika, or diced jalapeños for a spicy kick.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
Notes
You can add spices like garlic powder or paprika for added flavor.
For a twist, consider adding diced jalapeños for a spicy kick.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.