Description
A delicious and easy-to-make creamed corn casserole that is perfect for any gathering.
Ingredients
Scale
- 1 can Creamed Corn
- 1 can Whole Kernel Corn
- 1 package Corn Muffin Mix (Jiffy is recommended)
- 1 cup Sour Cream
- 1/2 cup Butter
- 1/4 cup Honey
- 1 large Egg
- to taste Salt
- to taste Black Pepper
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by greasing or lining with parchment paper.
- In a large mixing bowl, combine the creamed corn and drained whole kernel corn.
- Add the corn muffin mix into the corn mixture and gently stir until combined.
- Mix in sour cream, melted butter, honey, and the beaten egg until just blended.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes.
- Let the casserole cool for about 10-15 minutes before serving.
Notes
- For a lighter option, Greek yogurt can be used instead of sour cream.
- Feel free to substitute honey with maple syrup.
- A flax or chia egg can be used for a vegan option.
- Smoked salt can be used for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg