Corn Casserole Recipe
Sweet and spicy, Cheesy Corn Casserole with Jalapeños and Honey is a flavor explosion for your tastebuds. The best comfort food this side of the mason Dixon line.
Servings: 8
Cost: $5
Equipment
- 1 casserole dish
Ingredients
- 15.25 ounce can whole kernel corn drained
- 14.75 ounce can cream-style corn
- 8 ounces package corn muffin mix
- 1 cup sour cream
- 5 tablespoons melted butter
- 1 1/2 cups shredded cheddar
- 1/4 cup honey
- 1/4 cup finely chopped jalapeños
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir together both cans of corn, muffin mix, sour cream, butter, 1 cup cheddar, honey and jalapeños.
- Transfer to a 9 x 13-inch baking dish coated with cooking spray.
- Bake for 45 minutes or until golden brown.
- Remove from oven and top with the remaining cheese.
- Return to oven and bake for an additional 5 to 10 minutes or until cheese is melted.
- Allow the casserole stand for at least 5 minutes and then serve warm.
Nutrition
Calories: 446kcal | Carbohydrates: 51g | Protein: 10g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 573mg | Potassium: 280mg | Fiber: 4g | Sugar: 20g | Vitamin A: 823IU | Vitamin C: 5mg | Calcium: 201mg | Iron: 1mg