Easy Creamy Corn Casserole:
Ingredients:
– 1 (15-ounce) can whole kernel corn, drained
– 1 (14.75-ounce) can creamed corn
– 1 (8.5-ounce) package dry cornbread mix
– 1 cup sour cream
– ½ cup butter, melted
– 2 eggs, beaten
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
2. Mix Ingredients: In a large bowl, combine the whole kernel corn, creamed corn, cornbread mix, sour cream, melted butter, and beaten eggs. Stir until all ingredients are well mixed.
3. Pour into Baking Dish: Pour the mixture into the prepared baking dish and spread it evenly.
4. Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set.
5. Cool and Serve: Allow the casserole to cool for a few minutes before serving.
Make-Ahead and Freezing Tips:
– Make-Ahead: You can prepare the casserole up to two days in advance. Cover tightly with storage wrap and store in the refrigerator. Reheat at 300°F for 10-20 minutes or until warmed through.
– Freezing: Wrap the casserole in a layer of storage wrap and then aluminum foil. Freeze for up to three months. Thaw in the refrigerator before reheating in the oven or microwave.
This creamy, delicious corn casserole is perfect for holiday dinners or any gathering, and it’s so easy to make ahead or freeze for later!
