Corn Casserole
Ingredients:
- ¾ cup sour cream
- ½ cup salted butter, melted and cooled
- 1 large egg, room temperature
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 8 ounces corn muffin mix (1 box, Jiffy's recommended)
- 15 ounces creamed corn
- 15 ounces whole kernel corn, drained
- 4 ounces pepper jack cheese, grated
- 3 green onions, thinly sliced
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the sour cream, melted butter, and egg until smooth.
3. Add the black pepper, onion powder, and garlic powder. Stir to combine.
4. Mix in the corn muffin mix, creamed corn, and whole kernel corn until the batter is well blended.
5. Fold in the grated pepper jack cheese and sliced green onions gently.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the casserole cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: Approximately 280 kcal per serving | Servings: 8 servings
Tips:
Use room temperature egg to ensure the mixture blends smoothly without lumps.
For a creamier texture, stir in a little extra sour cream before baking.