Description
A delicious and easy-to-make cream corn casserole that is perfect for any gathering.
Ingredients
- 2 (15-ounce) cans of cream-style corn
- 1 (15-ounce) can of whole kernel corn, drained
- 1 cup of sour cream
- 1/2 cup of unsalted butter, melted
- 1 cup of cornmeal
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream-style corn, whole kernel corn, sour cream, and melted butter. Mix well until combined.
- In a separate bowl, whisk together the cornmeal, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the shredded cheddar cheese.
- Pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for about 10 minutes before serving.
Notes
- For a spicier version, add 1/2 teaspoon of cayenne pepper or diced jalapeños to the mixture.
- Substitute the cheddar cheese with pepper jack or mozzarella for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg