Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Dump-and-Bake Corn Casserole
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- Level: Easy
- Total: 1 hr 30 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 281
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 33 mg
- Sodium
- 594 mg
This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it's moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.
- Level: Easy
- Total: 1 hr 30 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 281
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 33 mg
- Sodium
- 594 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
- Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
- Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.
