Corn Casserole – perfect for a Thanksgiving side dish

By janicecraig

Ingredients

• 1 8.5 ounce package cornbread mix (I used Jiffy)
• 1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
• 1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
• 1 15 ounce can creamed style corn (do not drain)
• 1 15 ounce can corn (drained)
• 2 eggs, beaten (or 3 egg whites for the healthier version)
• 1/8 teaspoon pepper
• 1/4 teaspoon salt

Details

Adapted from stuckonsweet.com

Preparation

Step 1

Instructions
Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan.
In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.