Description
A creamy and cheesy corn casserole that is perfect for gatherings and comfort food cravings.
Ingredients
Scale
- 2 cans of corn (15 oz each)
- 1 cup of sour cream
- 1 cup of cream cheese, softened
- 1 cup of shredded cheddar cheese
- 1/2 cup of butter, melted
- 1 package of Jiffy corn muffin mix
- 1/2 cup of chopped green onions (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the corn, sour cream, cream cheese, cheddar cheese, and melted butter.
- Add the Jiffy corn muffin mix and stir until well combined.
- If using, fold in the chopped green onions.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños.
- This casserole can be made ahead of time and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Crack Corn Casserole, Comfort Food, Corn Casserole Recipe