Corn Casserole
Minutes Prep time: 20
Minutes Total time: 60
Servings: 10
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 60
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 bags (10 oz each) Birds Eye® Steamfresh Sweet Corn
1/4 cup milk
2 eggs
1 cup sour cream
1 pkg (8.5 oz each) corn muffin mix
1/2 cup melted butter
1/2 teaspoon salt
1 cup shredded Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 159 mg | 16% |
Carbohydrate | 29 g | 10% |
Cholesterol | 89 mg | 30% |
Total Fat | 22 g | 34% |
Iron | 1 mg | 5% |
Calories | 330 kcal | 17% |
Sodium | 501 mg | 21% |
Protein | 7 g | 15% |
Saturated Fat | 12 g | 60% |
Sugars | 7 g | 1% |
Vitamin C | 2 mg | 4% |
Preheat oven to 350°F. Spray 2-quart baking dish with cooking spray.
Microwave corn according to package directions, cooking one bag at a time. Set one bag aside.
Pour second bag of corn into a blender or food processor with milk and pulse to puree corn. Pour into a large bowl and stir in eggs, sour cream, muffin mix, melted butter salt and whole corn kernels. Fold in Cheddar cheese. Pour into baking dish.
Bake creamy corn casserole 40 to 45 minutes, until center is firm.
Corn Casserole