Creamed corn casserole is a classic holiday side dish that's so easy to make and takes only 5 minutes of prep! Soft, creamy and extremely comforting. This recipe is a big family favorite!
1cupcornbread mix(or 1 8-ounce box of Jiffy cornbread mix)
¾cupsour cream
1largeegg
2Tablespoonsgranulated sugar
Instructions
Preheat the oven to 350°F. Butter a 9x9-inch or 7x10-inch pan.
In a medium bowl, mix the butter, creamed corn, corn, cornbread mix, sour cream, egg, and sugar until combined.
Pour batter into pan and bake 50 to 60 minutes, or until golden brown or the middle has set.
Let cool 10 minutes before serving.
Notes
Make-ahead: Prepare according to directions, then wrap tightly and store in fridge overnight. When ready to bake, unwrap and let sit at room temp 30 to 60 minutes. Bake as directed. Storage: Store leftovers in an airtight container in the fridge up to 4 days.Freeze:This tastes best eaten fresh, but it can be stored in an airtight container in the freezer up to 3 months.