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Easy Creamy Corn Casserole


Easy Creamy Corn Casserole


Can you make corn casserole in advance?

Yes! You can make the corn casserole up to two days in advance. Cover the cooled casserole tightly with plastic wrap and store in the refrigerator. Reheat in a preheated oven at 300 degrees F for

10 to 20 minutes (or until heated through).Can corn casserole be frozen?

Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of plastic wrap and then a layer of aluminum foil. Thaw in the refrigerator and then reheat in the oven or






or 1 can (15 ounces) whole grain corn, drained

or 1 (14.75 ounce can creamed corn


or 1 package (8.5 ounces) dry cornbread mix

or 1 cup sour cream

or ½ cup melted butter

or 2 eggs, beaten

Easy Creamy Corn Casserole new york times recipes


How to Make Corn Casserole Easy Creamy


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking dish.

Mix whole wheat and creamed corn, 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.

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