Sweet Creamed Corn Casserole Recipe

INGREDIENTS

• 1/2 cup butter (1 stick)
• 1 (15-oz) can whole kernel corn (drained)
• 1 (15-oz) can creamed corn (not drained)
• 1 cup sour cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt)
• 1 (8-oz) box Jiffy corn muffin mix

INSTRUCTIONS

1. 1 Preheat your oven to 350 degrees F.
2. 2 In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.
3. 3 Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
4. 4 Open the can of creamed corn and dump the whole thing into the pan.
5. 5 Add 1 cup sour cream.
6. 6 Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
7. 7 Add an 8 ounce box of Jiffy corn muffin mix.
8. 8 Use a spatula to stir it all together until well combined. Scrape down the edges.
9. 9 Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.
10. 10 Let cool on a wire rack for a couple minutes before serving warm!

NUTRITION

Calories: 330 kcalkcal | Carbohydrates: 37 gg | Protein: 4 gg | Fat: 19 gg | Fiber: 2 gg | Sugar: 11 gg