This creamy Corn Casserole is the perfect side dish to accompany your favorite holiday meals. Made with creamed corn, sour cream, and sweet cornbread mix, this recipe is sure to please and is a breeze to make! Only 7 ingredients!
Servings: 8 Servings
- 1 cup sour cream
- 3 tablespoon butter melted
- 1 large egg
- ¼ cup chopped onion
- 1 15.25 ounce can whole kernel corn undrained
- 1 14 ¾ ounce can creamed corn
- 1 7 ounce package sweet cornbread muffin mix
Preheat oven to 350 degrees F.
In a large bowl, stir sour cream, melted butter, and egg together with a whisk.
Add chopped onions, both cans of corn, and the cornbread mix to the sour cream mixture. Stir gently.
Spray a 2 quart or 8 inch square baking dish with cooking spray. Pour corn mixture into baking dish.
Bake casserole for an hour or until set and lightly browned.
Let the melted butter cool before mixing it with the egg. If the butter is too hot, it could scramble the egg!
Use low fat sour cream in place of regular sour cream. I have made this recipe with both versions and haven't noticed a difference in taste or texture.
Generously coat the inside of the baking dish with cooking spray. This keeps the casserole from sticking to the sides and helps with clean up.
Cooking time can vary. This dish is ready when the top is set and the edges are golden brown. If the top is springy, it's ready. If it's pale, soft, looks wet, or mushy, give it more time to finish baking.
Use a round or square baking dish. I use a round 2.5 quart sized dish. You can use a square 8 inch by 8 inch dish, but baking time may need to be adjusted slightly.
Use "No Salt Added," or "Low Sodium" canned corn as needed or desired. I like to use one can of "No Salt Added" and one can of regular.
Nutritional information provided is an estimate.
Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 70mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg