Description
A classic, moist, and flavorful corn casserole that combines whole kernel corn, cream-style corn, and creamed corn with a touch of butter and eggs. This easy side dish is perfect for family gatherings and holiday meals.
Ingredients
– 1 (15 oz) can whole kernel corn, drained
– 1 (14.75 oz) can cream-style corn
– 1 (15.25 oz) can creamed corn
– 1/2 cup unsalted butter, melted
– 1 package Jiffy corn muffin mix (8.5 oz)
– 2 eggs, beaten
– Salt and pepper, to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the whole kernel corn, cream-style corn, creamed corn, melted butter, and beaten eggs.
3. Stir in the corn muffin mix until well blended. Season with salt and pepper.
4. Pour the mixture into a greased 9×13-inch baking dish.
5. Bake for 45-50 minutes until the casserole is set and the top is golden brown.
6. Remove from the oven and let it cool for a few minutes before serving.
Notes
– For an extra twist, stir in one diced green chili or a sprinkle of shredded cheese before baking.
– Serve warm. Leftovers can be refrigerated and enjoyed the next day.
Nutrition
- Serving Size: Approximately 1/2 cup
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg