Description
A creamy and savory corn casserole that combines sweet corn with a hint of spice from pepper jack cheese.
Ingredients
Scale
- ¾ cup sour cream
- ½ cup salted butter, melted and cooled
- 1 large egg, room temperature
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 8 ounces corn muffin mix (1 box, Jiffy's recommended)
- 15 ounces creamed corn
- 15 ounces whole kernel corn, drained
- 4 ounces pepper jack cheese, grated
- 3 green onions, thinly sliced
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix sour cream, melted butter, and egg until smooth.
- Stir in black pepper, onion powder, and garlic powder.
- Add corn muffin mix, creamed corn, and drained whole kernel corn. Mix well.
- Fold in grated pepper jack cheese and sliced green onions.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until golden brown and set in the center.
- Let cool for 5 minutes before serving.
Notes
- For extra spice, add diced jalapeños.
- Substitute pepper jack cheese with cheddar for a milder flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
Keywords: corn casserole, easy side dish, holiday recipe, vegetarian casserole