Sweet Corn Casserole
Sweet Corn Casserole blends the savory flavor of cornbread stuffing with the sweetness of corn to make the perfect side dish.
Servings: 8
Calories: 151kcal
Equipment
- cast iron skillet (or 13 x 9 inch baking dish)
Ingredients
- 1 (6 ounce) box cornbread stuffing mix
- 1 cup boiling water
- 1 stick butter (sliced)
- 1 (14 ounce) can cream corn
- 1 (15 ounce) can whole kernel corn, drained
- ½ small onion (diced)
- ½ cup half & half cream
- ½ teaspoon garlic salt
- ½ teaspoon ground cumin
- 2 Tablespoon granulated sugar
- 2 eggs (beaten)
Instructions
- Preheat oven to 350 degrees.
- Pour stuffing mix into cast iron skillet or oven safe casserole dish which is at least 13 x 9 inches.
- Add boiling water and butter cut in slices. Stir until butter melts.
- Add creamed corn, whole sweet corn and diced onions to mixture. Stir well.
- Stir in half & half, garlic salt, ground cumin and sugar. Mix together and add beaten eggs. Stir well.
- Bake casserole in 350 degree oven for 45 minutes until golden brown.
Notes
- Serve corn casserole directly from a cast iron skillet or oven safe dish.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a 350 degree oven until heated throughout.
- Sweet corn casserole can be frozen for up to 3 months in the freezer if stored in an airtight container or vacuum sealed bag. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutrition
Calories: 151kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Sodium: 265mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 4g | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 0.3mg