An easy to make corn casserole that mixes up in a few minutes and is a fantastic holiday side dish, especially at your Thanksgiving table.
Servings: 6 servings
- 8.5 ounce JIFFY Corn Muffin Mix ( or other just add water corn muffin mix)
- 14.75 ounces cream style corn
- 15 ounces whole kernel corn, drained 1 can, drained
- 1/2 cup butter melted
- 1 cup sour cream
- 1 cup cheddar cheese
- 3 eggs
- 1/2 teaspoon salt
Preheat the oven to 375°
Spray a 2-quart casserole dish with nonstick cooking spray.
In a large bowl, combine all of the ingredients and mix well.
Pour the mixture into the casserole dish.
Bake 35 to 40 minutes, or until the corn casserole is golden brown and set.
Cool slightly before serving
Calories: 587kcal | Carbohydrates: 51g | Protein: 14g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 163mg | Sodium: 1150mg | Potassium: 324mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1115IU | Vitamin C: 4.8mg | Calcium: 220mg | Iron: 2mg