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Nutrition Facts
Serving Size 1 (99g) Recipe makes 16 servings
Calories 202
Calories from Fat 102		(50%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 392mg		16%
Potassium 137mg		3%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 1.9g	7%
	Sugars 7.1g
Protein 3.2g		6%
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The Best Corn Casserole

Recipe #379995 | 40 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1098228
Jul 2, 2009

This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck).

SERVES 16 (change servings and units)

Ingredients

1/2 cup butter (softened)
1 egg
8 ounces sour cream
8 1/2 ounces Jiffy corn muffin mix
15 1/4 ounces whole kernel corn, drained of liquid (1 can)
14 3/4 ounces creamed corn (1 can)
3 tablespoons sugar (or sugar substitute)

Directions

1
Mix all the ingredients together well.
2
Pour mixture into a lightly greased 13x9 pan and bake in a 400° oven for 30-35 minutes. The casserole may come out a little "jiggly"; that’s okay, it will stiffen as cools. If you want to serve it warm, let it settle for about 15 minutes before serving.