Cream Corn Casserole Recipe
I have the best cream corn casserole recipe ever! Just throw everything together and bake for a sweet cheesy side dish during the holidays or all year long.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 2 eggs
- 1 cup cheddar cheese
- 1 row Ritz crackers
- 3 cans corn 15 oz. can, drained
- 1 can cream corn 15 oz. size
- 1/4 cup butter
- 1 box Jiffy corn muffin mix
- 1/2 cup milk
Drain 3 cans of corn.
Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well.
Spoon into sprayed 9x12 pan.
Cut butter into 4 equal pieces, push them slightly into casserole near edges.
Sprinkle remaining 1/4 c. grated cheese on top of casserole.
Put in oven at 350 degrees for about 35 minutes or until edges are browned and middle is a bit firm but still soft.
You don't want to overcook this as it will become dry (still good but we prefer a bit looser consistency overall). Serve warm, great as leftovers too. (Watch video in post to see how I make it)
Serving: 4oz | Calories: 450kcal | Carbohydrates: 65g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 581mg | Potassium: 499mg | Fiber: 6g | Sugar: 15g | Vitamin A: 885IU | Vitamin C: 11.2mg | Calcium: 151mg | Iron: 2mg