Nikki's Corn Casserole from Scratch

Good luck having leftovers with this corn casserole recipe, made with whole kernel corn, creamed corn, and cornbread stuffing--instead of traditional corn muffin mix.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 386 Calories

Ingredients

• 1 cup sour cream
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 (15 ounce) can creamed corn
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 medium onion, chopped
• 1 (6 ounce) package cornbread stuffing mix
• 4 ounces mild Cheddar cheese, grated
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.33333334326744 cup mayonnaise

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 2

Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.

Step 3

Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.

Step 4

Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.