Today we’re going to make a recipe for corn casserole, which is super creamy. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make Creamy corn casserole with 6 ingredients
Can I freeze corn casserole?
Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of plastic storage film and then in a layer of aluminum foil. To defrost, put it in the fridge and then reheat it in the oven or microwave.
Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients
- ½ cup butter, melted
- 2 eggs, beaten
- 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
Directions Creamy corn casserole
First, preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×9-inch baking dish.
Then, using a medium bowl, mix together the whole and creamed corn, cornbread mix, sour cream, melted butter and eggs until the mixture is well combined.
Then carefully transfer the mixture to the greased tray.
Finally, place in the preheated oven for about 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Enjoy your delicious corn casserole!
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