Easy 5 ingredient corn casserole
This easy 5 ingredient corn casserole is a staple on holiday tables.
Servings: 8
Calories: 342kcal
Ingredients
- 1 can whole kernel corn, drained 15 ounce can, or 14 ounces of frozen corn
- 1 can cream-style corn 15 ounce can
- 1 box corn muffin mix 8.5 ounce box
- 1 cup sour cream 250mL
- 2 eggs *optional
- 6 tablespoons butter melted, and slightly cooled
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
Instructions
- Preheat the oven to 350°F / 180°C. Butter an 8x8 baking dish (or spray with non-stick cooking spray), and set aside.
- In a medium mixing bowl, whisk eggs with melted butter.
- Add sour cream, corn kernels, and creamed corn. Season with salt and pepper. Stir to thoroughly combine.
- Add muffin mix and stir to combine again, making sure to scrape the bottom and sides of bowl to fully incorporate everything.
- Pour into an 8x8 glass baking dish (or 2.5 liter baking dish), and bake at 350°F / 180°C for 50 - 60 minutes, or until a knife inserted in the center comes out mostly clean.*If it is getting too brown on the top, lower the oven to 325°. You can also loosely cover the top with aluminum foil.
Video
Notes
- When a knife inserted in the center comes out mostly clean - it's done!
- If you use a deep casserole dish, you will have to increase baking time by a few minutes.
- To double the recipe, use a 9x13 pan, and increase the baking time by about 15 - 18 minutes.
- If you choose not to use the eggs, it will be fine. The casserole will not be quite as fluffy.
- As a precaution (though it's never happened), I always bake this on a small baking sheet in case there is a spill. It also makes it easier to take out of the oven.
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 695mg | Potassium: 208mg | Fiber: 3g | Sugar: 9g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg