Easy & Awesome Creamy Corn Casserole

The perfect side dish for a good Southern meal, chili, or potluck!

My mother-in-law made this amazing corn casserole recipe last year and I have been craving it ever since. Lo and behold, I had a similar recipe saved from one of my magazines. She has all these tried-and-true cookbooks that she has made from since my husband was very young and I believe the recipe she used was a Taste of Home recipe. Mine is from All Recipes. It's simple to throw together and it is seriously so so delicious. I love that the cornbread comes out incredibly moist and then you get so much corn in every bite. It's the best side dish for chili or fried cabbage and sausage plus so much more!

(Print)
What you need:

• 2 large eggs
• 1 cup sour cream
• 1 stick unsalted butter, melted
• 1 pkg. (8.5 oz.) cornbread mix
• 1 can (15.25 oz.) corn, drained
• 1 can (14.75 oz.) creamed corn

Directions:

1. Beat eggs together in a large bowl. Then whisk sour cream and butter into eggs.
2. Add cornbread mix and corns, stir until combined.
3. Pour into 9x9-inch square baking dish that has been lightly greased.
4. Bake in a preheated 350 degree oven for 50 to 60 minutes or until top is golden brown.

Recipe from All Recipes

For a lower carb option, check out this Loaded Cauliflower Casserole! Or if you're craving corn on the cob, check out this Grilled Corn on the Cob with Curry and Lime from Food Done Light.

  ------------------------------
don't miss a thing. follow fantastical on:
facebook | pinterest | bloglovin | instagram