Corn Casserole
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
1 box of Jiffy Corn Muffin mix 8 ounces, dry mix only
15 ounces whole kernel corn (drained)
15 ounces creamed corn
1 cup sour cream
1/2 cup melted butter
2 large eggs, beaten
1 cup cheddar cheese, shredded
Instructions
Preheat the oven to 350 degrees F. Grease a 9x13" casserole dish.
In a bowl, mix the dry jiffy mix, drained corn, creamed corn, sour cream, melted butter and eggs together until well combined and pour into the prepared casserole dish.
Cook uncovered for 45 minutes.Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
Let stand for 5 minutes prior to serving.
Notes:
Sour cream is best added into the mixture when it is not straight from the fridge. Set it at room temperature or warm it slightly in the microwave to take the chill off.
Frozen sweet corn kernels work well.
If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.
Nutrition Info:
Calories: 351kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 579mg | Potassium: 213mg | Fiber: 4g | Sugar: 11g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
The calories shown are based on the recipe serving 8 people, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
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