Dump-and-Bake Corn Casserole
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 281
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 33
- Sodium
- 594
- Total: 1 hr 30 min
- Active: 10 min
Ingredients
Nonstick cooking spray, for the baking dish
One 15.25-ounce can whole kernel corn, drained
One 14.75-ounce can cream-style corn
One 8-ounce package corn muffin mix, such as Jiffy
1 cup sour cream
4 tablespoons unsalted butter, melted
6 ounces smoked ham, diced
4 scallions, chopped, plus more for garnish
1 1/2 cups freshly grated sharp Cheddar
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.