Easy Corn Casserole

5 from 6 votes

For this easy corn casserole, use Krusteaz brand Southern Corn Muffin mix. There are other corn muffin mixes out there, but Krusteaz has the most natural ingredients with no hydrogenated anything.

Prep Time10

Cook Time40

Total Time50

Course: Quick Bread

Servings: to 8

Calories: 244kcal

Author: Good Dinner Mom

Ingredients

1- 11.5 oz. package Krusteaz Corn Muffin Mix, (Remove ½ cup of the mix before incorporating with other ingredients) If mix is a 15 ounce package, remove 1 cup
1- 15 oz. can cream style corn
1- 15 oz. can whole kernel corn, drained
½ cup butter, melted (1 stick)
1 cup sour cream, not light
3 eggs
¾ teaspoon salt

Optional:

Add ¼ cup cheddar cheese and 1 teaspoon dried chives

Instructions

Preheat oven to 350F degrees and generously grease a 2-quart casserole dish with butter.
Remove ½ cup of the Krusteaz Corn Muffin Mix and discard or save for another use. In a large bowl, add remaining (8.5 oz) of the mix, 15 ounces cream-style corn, 15 ounces whole kernel corn, ½ cup melted butter, 1 cup sour cream, 3 eggs, and ¾ teaspoon salt. stir until well mixed. (As noted in the ingredient list, if your mix is a 15 oz size, remove and discard 1 cup before continuing)
1- 11.5 oz. package Krusteaz Corn Muffin Mix,, 1- 15 oz. can cream style corn, 1- 15 oz. can whole kernel corn,, ½ cup butter,, 1 cup sour cream,, 3 eggs, ¾ teaspoon salt
Add ¼ cup cheddar cheese and 1 teaspoon chives, if using and give another quick stir. Pour the mixture into the casserole dish.
Add ¼ cup cheddar cheese and 1 teaspoon dried chives
Bake 40-45 minutes, until the spoonbread is set and the top just begins to crack.
Serve warm for best flavor. Either right out of the oven, or reheat in a 200F degree oven for 15 minutes.

Notes

If your cornbread mix is 15-ounces, remove 1 cup of the dry mix before completing the recipe.
A 2-quart casserole dish is about a 8 x 8 inches, but I've made this in a 9 x 11 as well. Don't bake quite as long, about 5 minutes less.

Nutrition