Creamy Corn Casserole

• Vegetarian

• Produce

  • 420 g Corn, canned kernels
  • 420 g Creamed corn

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 Pinch Cayenne pepper
  • 1/2 cup Cornmeal, yellow
  • 2/3 cup Flour
  • 1 8.5 oz packet Jiffy corn muffin mix or homemade corn muffin mix below
  • 1/4 tsp Salt
  • 3 tbsp White sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1 stick Butter, unsalted
  • 1 cup Sour cream

Found on recipetineats.com

Description

Ingredients

• 420g / 14oz can creamed corn
• 420g / 14 oz canned corn kernels - do not drain!!
• 8.5 oz packet Jiffy corn muffin mix OR Homemade Corn Muffin Mix below
• 2 eggs, beaten
• 1 stick / 115g unsalted butter, melted
• 1 cup sour cream
• Pinch of cayenne pepper
• ⅔ cup flour
• ½ cup yellow cornmeal (Note 2)
• 3 tbsp white sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 2 tbsp vegetable oil

Directions

• Whisk ingredients in a bowl until mostly lump free. Use in place of Jiffy corn muffin mix per recipe.
• Preheat oven to 325F/165C.
• Mix all ingredients together in a bowl (including all the liquid in the canned corn kernels).
• Pour into a 1½ quart / 1.5 litre / 6 cup casserole dish.
• Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection) or until set but still a bit jiggle in the centre (it will set when cooled).
• Serve warm or even at room temperature.

Nutrition