Try this delicious Corn Casserole recipe.
- Carbohydrate 1.19089444515109 g
- Cholesterol 78.0169444617186 mg
- Fat 13.3860361176354 g
- Fiber 0.151111115477405 g
- Protein 6.85941944459539 g
- Saturated Fat 8.18602444857476 g
- Serving Size 1 1 Serving (47g)
- Sodium 186.984444491024 mg
- Sugar 1.03978332967369 g
- Trans Fat 0.900813889347191 g
- Calories 151 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Will this rich batter separate if assembled hours before baking? Raw corn muffin mix contains chemical leaveners that activate upon liquid contact, meaning starches absorb moisture while resting in the refrigerator. Assemble the base components—shredded cheddar, drained chilies, cream-style corn, and beaten eggs—up to twenty-four hours in advance, but fold the dry corn muffin mix in just before the dish goes into the oven to preserve the intended crumb structure. Sour cream provides high fat content that prevents the baked interior from turning dense during chilling. Bake the mixture in a greased two-quart casserole dish at 350 degrees F until an inserted knife emerges clean from the center, which typically requires seventy-five minutes. Allow the baked casserole to rest for five minutes on a wire rack so the internal starches set properly before slicing. For long-term storage, freeze the baked dish tightly wrapped in plastic and aluminum foil for up to two months. Thaw frozen portions overnight in the refrigerator before reheating individual servings at 350 degrees F for twenty minutes until warmed through. Pair this rich, savory-sweet bake with smoky barbecue meats or sharp vinegar-based slaws to balance the heavy dairy fats.
