Description
A creamy, comforting casserole made with sweet corn, cornbread mix, and sour cream. This Southern-style spoonbread is perfect as a side dish for holidays or family dinners.
Ingredients
Units
Scale
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
- In a large bowl, mix together the drained corn, cream-style corn, sour cream, and melted butter until well combined.
- Add the corn muffin mix, eggs, salt, and pepper. Stir until fully incorporated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-50 minutes, or until the top is golden and the center is set.
- Let the casserole rest for 5-10 minutes before serving warm.
Notes
- For added flavor, mix in 1/2 cup shredded cheddar cheese.
- This dish can be made a day ahead and reheated before serving.
- Perfect as a side for holiday meals or barbecue gatherings.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg