- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 387
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 85 mg
- Sodium
- 456 mg
Creamed corn is one of my favorite comfort food dishes. Here, I've used my recipe for that dish in a different way that's perfect for gatherings with family and friends: a casserole! Boxed corn muffin mix, Cheddar cheese and sour cream are added to my creamed corn and bake up into an irresistible side dish that everyone will love.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 387
- Total Fat
- 24 g
- Saturated Fat
- 11 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 85 mg
- Sodium
- 456 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
- Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
- Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.
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