Sweet Corn Casserole
Classic sweet corn casserole is a comforting side dish that is also great for a Holiday dinner. This corn casserole uses creamed corn, gold and white corn, sour cream, and a package of cornbread mix.
Classic sweet corn casserole is a comforting side dish that is also great for a Holiday dinner. This corn casserole uses creamed corn, gold and white corn, sour cream, and a package of cornbread mix.
- Carbohydrate 0.931500000739322 g
- Cholesterol 38.6939687818411 mg
- Fat 18.2969808745127 g
- Fiber 0 g
- Protein 1.57878632942504 g
- Saturated Fat 11.3924138610008 g
- Serving Size 1 1 Serving (50g)
- Sodium 136.775000114286 mg
- Sugar 0.931500000739322 g
- Trans Fat 0.939156664817739 g
- Calories 174 calories
Step-by-step
- Heat oven to 350 degrees.
- Spray a 9x13 baking dish with cooking spray.
- Combine all the ingredients into a large mixing bowl and stir together until combined.
- Pour into the prepared baking dish.
- Bake for 40-45 minutes. Edges will be light golden brown and the middle should still be pale and soft looking.
- Check the casserole in the last few minutes to make sure it is not cooking too much.
- Serve corn casserole warm.
My Favorite Sweet Corn Casserole Recipe: A Holiday Staple
As a busy working mom, I always appreciate recipes that are both delicious and easy to make. This sweet corn casserole fits the bill perfectly! It's a classic for a reason – the creamy texture, the subtle sweetness, and the comforting cornbread topping make it the ideal side dish for any holiday gathering, or even a simple weeknight dinner. I've made this countless times, and it's always a hit with my family and friends.
What I love most about this recipe is its simplicity. No complicated techniques or hard-to-find ingredients are needed. I usually grab everything from my local grocery store. The combination of creamed corn, whole kernel corn, and the cornbread mix creates a wonderfully moist and flavorful casserole. The sour cream adds a touch of tanginess that perfectly balances the sweetness of the corn. And the melted butter? Well, let's just say it adds a certain richness that takes this dish to the next level.
The beauty of this recipe is its adaptability. Feel free to experiment with different types of cornbread mix. I personally prefer using Martha White's, but any brand will work just fine. You can also adjust the sweetness to your liking by adding a little more or less sugar. And if you're looking for a healthier option, you can easily reduce the amount of butter or use a reduced-fat sour cream.
One tip I've learned over the years is to check the casserole's doneness a few minutes before the minimum baking time is up. Ovens can vary, so it's best to keep an eye on it towards the end to prevent overbaking. The edges should be golden brown, and the center should be set but still slightly moist.
This sweet corn casserole is more than just a recipe; it’s a tradition. It’s the kind of dish that brings people together, evoking warm memories and creating new ones. It's simple enough for a weeknight meal but elegant enough to grace a holiday table. So, the next time you're looking for a delicious and easy side dish, give this recipe a try. You won't be disappointed!
Ingredients I used:
- 1 cup sour cream
- 1 teaspoon granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 can (15 oz) gold n' white corn (drained well)
- 1 can (15 oz) cream style corn
- 1 package (7 oz) cornbread muffin mix (I use Martha White's)
Tips for Success:
- Make sure to drain the gold n' white corn well before adding it to the mixture. This will prevent the casserole from becoming too watery.
- Don't overmix the ingredients. Just stir until everything is combined.
- Check the casserole for doneness a few minutes before the recommended baking time.
- Serve warm. This casserole is delicious on its own, but it also pairs well with roasted turkey, ham, or other holiday favorites.
I hope you enjoy this recipe as much as I do! Let me know in the comments how yours turns out.
