Corn Casserole is an easy 5-ingredient Thanksgiving side dish! A creamy, soft corn pudding with a deliciously easy cornbread base.
PREP:5 MINS COOK:45 MINS TOTAL:50 MINS
SERVES: 8 PEOPLE (AS A SIDE)
INGREDIENTS
15 ounce (440g) canned, fresh or frozen corn kernels drained if using canned
15 ounce (440g) can creamed corn
8 ounce (250g) package corn muffin mix (I use Jiffy)
8 ounces (250g) sour cream
4 ounces (125g) butter melted
4 ounces (125g) shredded cheese mozzarella, provolone, cheddar, Swiss
INSTRUCTIONS
Preheat oven to 350°F (175°C). Lightly grease a 9 by 13-inch casserole dish.
In a large bowl, mix together corn, creamed corn, muffin mix, sour cream, and melted butter. Pour into baking dish and bake for 45 minutes, or until golden brown.
Remove from oven and top with cheese. Return to oven for 5-10 minutes, or until cheese is melted.
Allow to stand for 5 minutes. Serve warm.
NUTRITION
Calories: 372kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 512mg | Potassium: 266mg | Fiber: 3g | Sugar: 8g | Vitamin A: 735IU | Vitamin C: 5.4mg | Calcium: 129mg | Iron: 1.2mg
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