Egg-Free Sweet Corn Casserole

This corn casserole without eggs is so good that there will never be leftovers. It's perfect for those of us with egg allergies.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 401 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.