This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
1 9x13-inch casserole
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

    Advertisement
  • Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.

  • Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.

  • Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Cook's Note:

I like to set it on broil for the last five minutes to get the cheese nice and golden.

Nutrition Facts

386 calories; protein 9.3g; carbohydrates 40.4g; fat 22.5g; cholesterol 38.6mg; sodium 925.2mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2020
Tasted great, as is, & I served it with sausages( made with chicken, spinach & feta) you could do with dogs, too . Rounded it out with roasted kale. Great flavors & textures & not bad for you. Read More
Advertisement