Corn Casserole | The perfect addition to any holiday meal. This corn casserole is light and fluffy with just the right amount of sweet corn flavor and compliments any main dish. Make this delicious casserole the night before, the next day, place it in a cold oven and bake for an easy solution to an otherwise very busy Thanksgiving or Christmas Day (since the casserole is being baked right out of the refrigerator allow extra time for baking). DID YOU KNOW….Another name for this casserole is corn pudding.
Casseroles and salads that’s what a good Thanksgiving or Christmas menu means to me. I’m not much of a meat girl but I LOVE my sides! Thanksgiving and Christmas is the only time when serving multiple casseroles and salads makes sense. This may sound weird, but my favorite casserole (next to this one) is the good old green bean casserole. Yep, the recipe straight off the back of the fried onion can!
This corn casserole is not only one of my favorite casseroles but my families too! Food doesn’t always have to be fancy to be good! For me casseroles are good wholesome food with lots of family memories. Like Aunt Bev’s broccoli casserole always being on the table for family dinners or my grandma making the most amazing scalloped potatoes! Food… surrounded with sweet memories. ♥
This recipe has been in my family for many many years. I don’t know where it originated from or if it has been modified since it came into the family. All I know is that it’s easy to make and delicious!
- 1 small onion, chopped
- 2 tablespoons unsalted butter
- 1 (14.75 ounce) can creamed corn
- 1 (15.25 ounce) can Southwest corn
- 1 (16 ounce) container sour cream
- 1 (8.5 ounce) box corn muffin mix
- 3 large eggs
- 2 cups cheddar cheese, shredded
Preheat oven to 350°.
Sauté onion in butter until translucent. Mix together the onions, corn, sour cream, muffin mix and eggs. Mix until well combined. Pour into a 9x13-inch baking dish. Bake 45 minutes, add cheese and bake an additional 10 to 15 minutes.
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