Cheesy Corn Casserole
Bring this simple, beginner-friendly cheesy corn casserole, and be the toast of your next barbecue.
Servings: 12
Calories: 130kcal
Equipment
- Stock pot optional
- Large knife optional
- Cutting board optional
- Tongs optional
- Can opener
- Cheese Grater
- large mixing bowl
- rubber spatula
- 9" x 13" pan
Ingredients
- 2 Cobs corn
- 14.75 oz Creamed corn
- 1 c (8 oz) sour cream
- ½ c (1 stick) butter melted
- 8 oz Corn muffin mix such as Jiffy
- 1 ½ tsp salt
- ½ tsp pepper
- ¼ tsp paprika
- Non-stick spray
- ½ c shredded sharp cheddar cheese
Instructions
If using fresh corn:
- Bring a stock pot full of water to a boil.
- Add the cobs of corn to the hot water.2 Cobs corn
- Bring the water back up to a boil, then boil the cobs for 5 minutes.
- Turn the heat off, and take the cobs out of the water with tongs.
- Hold a cob vertically on a cutting board using a fork at the top to stabilize it, and cut down vertically with a sharp knife to remove as many kernels as possible.
For the Casserole
- Preheat your oven to 350℉
- Add the fresh cooked corn, creamed corn, sour cream, butter, corn muffin mix, salt, pepper, and paprika to a large bowl.14.75 oz Creamed corn, 1 c (8 oz) sour cream, ½ c (1 stick) butter, 8 oz Corn muffin mix, 1 ½ tsp salt, ½ tsp pepper, ¼ tsp paprika
- Stir together until well-combined.
- Thoroughly coat a 9x13 inch pan with non-stick spray.Non-stick spray
- Add the casserole mix to the pan, and spread out evenly.
- Bake for 40 minutes, until the batter is set and starting to resemble cornbread.
- Remove from the oven, and sprinkle with shredded cheese.½ c shredded sharp cheddar cheese
- Return to the oven and bake 5 more minutes until the cheese melts.
Nutrition
Calories: 130kcal
