Casserole Recipes » Corn Casserole » Creamed Corn Casserole

Creamed Corn Casserole

Corn casserole prepared from whole kernel corn, creamed corn, cornbread muffin mix, sour cream, melted butter and beaten egg. Casserole is baked until golden brown, topped with cheddar cheese, returned to the oven to melt cheese.

Ingredients -

1 (15-1/4 ounces) can Whole Kernel Corn, drained
1 (14-3/4 ounces) can Cream-Style Corn
1 (8 ounces) package Cornbread Muffin Mix
1 cup Sour Cream
1/2 cup (1 stick) Butter, melted
1 Large Egg, beaten
1 to 1-1/2 cups Shredded Cheddar Cheese

Preparation:

1. Preheat the oven to 350 degrees F.

2. Add whole kernel corn, creamed corn, cornbread muffin mix, sour cream, melted butter and beaten egg to large bowl. Stir to combine.

3. Grease a large 13-inch x 9-inch casserole dish.

4. Pour corn mixture into casserole dish.

5. Bake 45 minutes to an hour, or until golden brown.

6. Remove casserole from oven and top evenly with cheddar cheese.

7. Return to oven until cheese is melted, approximately 5 to 10 minutes.

8. Remove from oven and cool 5 to 10 minutes before serving.

Casserole Making Tips -
Eggs

	Any dish with eggs will benefit from the eggs being very fresh. The egg in this dish adds color, flavor and structure, helping the dish be firm.

Casserole Making Tips -
Sour Cream

	Sour cream is made from homogenized cream that had a bacterial culture introduced. The bacteria provide the tangy flavor. Sour cream is not ordinary cream that has become sharp over time. Sour cream has about the same fat content as light cream.

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