Easy Creamy Corn Casserole
Can you make corn casserole in advance?
Yes! The corn casserole can be made up to two days in advance. Cover the cooled casserole tightly with aluminum foil and place in the refrigerator. Reheat in a 300 degree F oven for 10 to 20 minutes (or until heated 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.
Ingredients
1 (15 ounce) can whole kernel corn, drained
1 (14.75 oz (jar) creamed corn
1 (8.5 oz) package dry cornbread mix
1 cup sour cream
½ cup melted butter
2 eggs, beaten
How to Make Easy Cornbread Creamed Corn Casserole
Preheat oven to 350°F ( 175 degrees C). Lightly grease a 9×9 inch baking pan.
Mix whole wheat corn and cream, cornbread mix, sour cream, melted butter, and eggs in a medium bowl until well combined. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.