Creamy Corn Casserole
Only 7 ingredients and 5 minutes needed to make the BEST Creamy Corn Casserole. It's fluffy, it's creamy, and it will definitely be the star of all your holiday meals!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 12 people
- 1/2 cup (1 stick) unsalted butter melted
- 1 (8 oz) container Sour cream room temperature
- 2 large eggs room temperature
- 2 tablespoons granulated sugar
- 1 (15 oz) can cream style corn
- 1 (15 oz) can sweet corn drained
- 1 (8.5) oz box Jiffy corn muffin mix
- salt to taste
Preheat oven to 350 degrees F and grease a glass 9x13 inch baking pan with cooking spray. Set aside.
In a large bowl, whisk together butter, sour cream, and eggs until well combined.
Stir in sugar, cream style corn, sweet corn, corn muffin mix, and salt.
Pour mixture into the prepared pan.
Bake in preheated oven for 20-35 mins or until the mixture has set. It may still be slightly "jiggly", but that's ok!
For the photos, I used 4 individual sized ramekins. If you'd rather do that, you'll just need to up the baking time to about 40 - 45 minutes.
PSST - A lot of you have been asking for a slow cooker version --> check it out: Slow Cooker Corn Pudding!
Calories: 267kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 359mg | Potassium: 185mg | Fiber: 2g | Sugar: 9g | Vitamin A: 540IU | Vitamin C: 3.7mg | Calcium: 41mg | Iron: 1mg