Egg-Free Sweet Corn Casserole recipe

All Recipes Side Dish Vegetables Corn

Ingredients

1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained
1 (15 ounce) can cream-style corn (such as Del Monte®)
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
¼ cup margarine, melted
1 (8 ounce) container sour cream

Nutrition Info

400.7 calories
carbohydrate: 53.4 g
cholesterol: 17.6 mg
fat: 19.9 g
fiber: 2.5 g
protein: 7.4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1120.6 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl, mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.

  3. Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

A side dish so good, there will never be leftovers. Egg-less for those of us with egg allergies.

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