Corn Casserole
Looking for a comforting and delicious side dish that’s perfect for any occasion? This corn casserole recipe is just what you need! With its creamy texture and sweet corn flavor, it’s sure to become a family favorite in no time.
Ingredients:
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 package (8.5 oz) cornbread mix
Instructions:
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, mix together the whole kernel corn, creamed corn, sour cream, and melted butter.
- Stir in the cornbread mix until well combined.
- Pour the mixture into the prepared baking dish and bake for 45 minutes, or until golden brown.
Popular questions:
- Q: Can I use fresh corn instead of canned corn?
- Q: Can I make this recipe ahead of time?
- Q: Can I use Greek yogurt instead of sour cream?
- Q: Can I add cheese to this casserole?
A: Yes, you can substitute fresh corn for canned corn in this recipe. Simply boil or roast fresh corn kernels before adding them to the mixture.
A: Yes, you can prepare the casserole up to a day in advance and refrigerate it. Just bake it when you’re ready to serve.
A: Yes, Greek yogurt can be used as a healthier alternative to sour cream in this recipe.
A: Yes, you can sprinkle shredded cheese on top of the casserole during the last few minutes of baking for a cheesy twist.
Helpful tips:
- Try adding diced jalapenos or green chilies for a spicy kick.
- Top the casserole with breadcrumbs for a crunchy topping.
- Experiment with different herbs like thyme or rosemary for added flavor.
Expert Secrets:
- Bake the casserole covered with foil for the first 30 minutes to prevent the top from browning too quickly.
- Let the casserole cool for a few minutes before serving to allow it to set and firm up.
- For a richer flavor, use unsalted butter and add a pinch of salt to the mixture.