This delicious vegetable casserole is perfect for everyday or can be served in individual ramekins for a holiday dinner. A can of corn is mixed with creamed corn, corn muffin mix, cream cheese, sour cream, eggs, butter and scallions. Then the corn mixture is poured into a casserole dish or individual serving dish. Next the casserole is baked for 45 minutes, then top with shredded cheese and baked until the cheese is melted.
Course
Side Dish
Prep Time10minutes
Cook Time55minutes
Servings4people
Ingredients
2cans(15.25 oz) whole kernel corn, drained
14.75ozcan cream style corn
8ozbox corn muffin mix
4ozcream cheeseroom temperature
½cupsour cream
2large eggs
8tbspunsalted buttermelted
4scallionsthinly sliced
1 ½cupsshredded white cheddar cheese
Cilantro
Salt and pepper
Instructions
Preheat oven to 350 F and lightly coat a 9x13 baking dish, two mini loaf pans or four 6 oz ramekins with cooking spray.
In a large bowl, combine 1 can of whole corn, the creamed corn, muffin mix, cream cheese, sour cream, eggs, melted butter and scallions. Mix well.
Pour the batter into the baking dish or ramekins and bake for 45 minutes, until set.
Remove from oven, top with cheese and bake for an additional 5 to 10 minutes, until cheese has melted. Sprinkle with remaining can of corn, cilantro, salt and pepper.