Five Ingredient Corn Casserole

 

  • FIVE INGREDIENTS! That's IT! Seriously, it could not be easier to make this super tasty and kid-friendly side dish. Heck, you can even add chicken or pork and make it a meal in itself!


  • Here is why I love it. Not only is it nostalgic, but I am on a soft foods diet because of esophageal issues. This is absolutely perfect to get vegetables, nutrition and flavor without having to sacrifice texture. It chews beautifully and is very easy to swallow.

  • This corn casserole is something that I remember from my early childhood when my grandparents used to make it when we came to visit. I started making it for Thanksgiving dinner and I have NEVER had anyone NOT rave about it. So easy, so quick and it is perfect for anyone who is on a soft foods diet. This creamy corn casserole recipe will definitely become a staple in your kitchen.

  • Can You Make Corn Casserole Ahead of Time?

    Yes! You can make corn casserole up to two days in advance. Cover the cooled casserole tightly with storage wrap and store in the refrigerator. Reheat in an oven preheated to 300 degrees F for 10-20 minutes (or until warmed through).

    Can You Freeze Corn Casserole?

    Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of storage wrap, then in a layer of aluminum foil. Thaw in the refrigerator, then reheat in the oven or microwave.



  • Prep Time:
    10 mins
    Cook Time:
    45 mins
    Total Time:
    55 mins
    Servings:
    8
    Yield:
    1 9x9-inch casserole

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (14.75 ounce) can creamed corn**

  • 1 (8.5 ounce) package dry cornbread mix

  • 1 cup sour cream

  • ½ cup butter, melted

  • 2 beaten eggs (optional)

  • Salt, pepper, parsley flakes and garlic powder to taste

  • ** if you don't have creamed corn, you can take a can of regular niblet corn, undrained and blitz it in your blender or food processor until it is to the consistency that you want.

  • If you use eggs, the casserole will have more of a soufflé consistency. However, the Hubs is allergic to eggs, so I don't use them.


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.

  2. Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs (if you are using them) together in a medium bowl until well combined. Spoon mixture into the prepared dish.

  3. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.



  5. Nutrition Facts (per serving)

    376Calories
    22gFat
    40gCarbs
    7gProtein
Location: Colorado Springs, CO, USA

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