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Golden baked casserole with corn and vegetables in a white baking dish.

The Best Creamy Corn Casserole

Sharon Best Profile PictureSharon Best
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 258 kcal

Ingredients
  

  • 2 eggs
  • 1 cup sour cream
  • 4 tablespoons butter melted
  • 1 14-ounce can whole corn kernels drained
  • 1 14-ounce can cream corn undrained
  • 1 8.5-ounce package Jiffy corn muffin mix
  • 1/4 teaspoon cayenne pepper
  • 1 cup cheddar cheese grated and divided
  • 2 green onions chopped
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 350°F. Prepare a 9x13-inch casserole dish with a light coating of nonstick spray.
  • In a large bowl, whisk together the eggs, sour cream, and melted butter until smooth. Stir in the drained corn and undrained cream corn until well combined.
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  • Fold in the Jiffy mix, cayenne pepper, 3/4 cup of the cheddar cheese, and most of the green onions. Season to taste with salt and pepper.
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  • Spread the mixture evenly in the prepared dish. Top with reserved cheese and green onions if desired.
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  • Bake for 45-55 minutes until golden brown and set. The edges should be lightly browned, and a toothpick inserted in the center should come out mostly clean.
  • Remove from the oven and let rest for at least 10 minutes. Slice and serve warm.

Nutrition

Calories: 258kcalCarbohydrates: 18gProtein: 8gFat: 18gSaturated Fat: 10gSodium: 381mgFiber: 1g
Keyword The Best Creamy Corn Casserole
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