It doesn’t get much easier than this. This simple dump-and-go corn casserole recipe is super versatile and bakes up into a savory side dish that superbly complements any meal.
There are easy recipes, and then there are eeeeassy recipes. I bet you this corn casserole recipe falls under the second. This quick-bake recipe is made with two types of corn, eggs, butter, cheddar cheese and sugar – simple ingredients that you could easily obtain from the pantry. It takes less than an hour to make, and stores well when you have leftovers. As I said, this is an eeeassy recipe.
It’s not just that this recipe is easy. It’s the fact that it’s super delicious too, It almost feels like you’re eating a cake. Some may be tempted to call this a pudding even since this recipe does have an almost creamy texture from the cream corn, butter and milk – you’re free to call it either, casserole or pudding, it doesn’t change how awesome it tastes.
The good thing about the corn casserole recipe is that it’s very versatile. There’s a recipe that only uses five ingredients. But this one includes eggs which make the casserole lighter, cheddar cheese which makes it so much creamier and better, and a bit of sugar which makes it much sweeter. This dish tastes like corn cake, and you could have it as a side dish with your main course, or just have it for dessert.
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8.5 ounce) package dry cornbread mix
1 cup sour cream