Baked Cream Corn Casserole
This Baked Cream Corn Casserole tastes like comfort in a bowl! It is the perfect easy side dish for a weeknight meal or even a holiday side dish. With just 15 minutes of prep time and a few simple ingredients, you will make this corn pudding casserole over and over again.
Servings: 8 people
- 16 tablespoons unsalted butter melted and cooled
- 2 eggs
- 1 cup sour ceram
- 8.75 ounces can whole kernel corn drained
- 8.5 ounces can cream style corn
- 8.5 ounce corn muffin mix
- 1/2 cup water
Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
In a large bowl beat together the butter and eggs. (Make sure that the melted butter has cooled some what so that the eggs don't start cooking as soon as they hit the warm butter.)
Beat in the sour cream.
Add in both cans of corn (making sure the whole kernels are drained), muffin mix, and water. Stir to combine.
Pour the mixture into the prepared baking dish and bake uncovered for one hour or until the sides turn golden brown ad the middle has set. Serve warm.
Calories: 420kcal | Carbohydrates: 27g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 123mg | Sodium: 654mg | Potassium: 133mg | Fiber: 2g | Sugar: 9g | Vitamin A: 950IU | Calcium: 80mg | Iron: 0.9mg