Description
A delicious and easy corn casserole that’s perfect for any gathering!
Ingredients
Scale
- 1 can Creamed Corn
- 1 can Whole Kernel Corn
- 1 package Corn Muffin Mix
- 1 cup Sour Cream
- 1/2 cup Butter
- 1/4 cup Honey
- 1 large Egg
- to taste Salt
- to taste Black Pepper
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by greasing or lining with parchment paper.
- In a large mixing bowl, combine the creamed corn and drained whole kernel corn.
- Add the corn muffin mix into the corn mixture and gently stir until combined.
- Mix in sour cream, melted butter, honey, and the beaten egg until just blended.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes.
- Let the casserole cool for about 10-15 minutes before serving.
Notes
- Substitute Creamed Corn with homemade if desired.
- Fresh corn can be used for added freshness.
- Jiffy Corn Muffin Mix is recommended.
- Greek yogurt works well as a lighter alternative to sour cream.
- Unsalted butter is preferable.
- Maple syrup can be swapped for honey.
- Consider using a flax or chia egg for a vegan twist.
- Try smoked salt for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg