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5
from 1 vote
Katie's Easy Corn Casserole
Easy creamed corn casserole is a buttery and creamy dish that's a perfect Thanksgiving side and the absolute easiest casserole to make ever (and that's saying a lot -- casserole is notoriously easy!).
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
12
(Serves 12-16)
Author:
Melissa Griffiths
Ingredients
2
large
eggs
4
tablespoons
butter
melted and cooled slightly
8
ounces
sour cream
1
can
whole corn
drained
1
can
creamed corn
1
box
Jiffy cornbread mix
Instructions
Preheat the oven to 350 degrees F., grease a 9x13-inch baking dish well, and set aside.
In a medium bowl, whisk together the eggs, butter, and sour cream.
Mix in the drained corn and the creamed corn.
Fold in the dry Jiffy cornbread mix from the box, leaving a few lumps behind. Pour mixture into greased baking dish.
Set the pan in a warm place for 15 to 30 minutes -- the batter will bubble, rise a bit, and start to form a bit of a crust.
Bake for 40 minutes or until the center is still slightly jiggly. Pay attention the last few minutes of baking as to not over-bake it.
Serve hot.
Nutrition
Serving:
1
of 12 servings
|
Calories:
196
kcal
|
Carbohydrates:
22
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.2
g
|
Cholesterol:
53
mg
|
Sodium:
317
mg
|
Potassium:
114
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
333
IU
|
Vitamin C:
2
mg
|
Calcium:
38
mg
|
Iron:
1
mg