Cornhusker Corn Casserole
A sweet-savory baked corn pudding made from Nebraska sweet corn, cornbread mix, and sour cream, a staple of holiday tables.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Baking dish
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17
- carbs
- 34
- protein
- 6
- calories
- 310
Instructions
- 1
Heat your oven to 350°F. Grease a baking dish.
- 2
Whisk the eggs, melted butter, and sour cream together in a large bowl.
- 3
Add the corn kernels, creamed corn, and cornbread mix. Stir gently until combined.
- 4
Add the salt. Gently fold in the cheddar cheese if using.
- 5
Pour the batter into the baking dish and smooth the top.
- 6
Bake for 40-45 minutes until golden on top and set in the center.
- 7
Let the casserole rest for 10 minutes before serving.
Chef's tips
Do not mix too much after adding the cornbread mix, or the casserole can turn dense. Fresh Nebraska sweet corn in late summer gives the best flavor.
Storage
Refrigerate covered for up to 4 days.
Reheating
Reheat individual portions in the microwave for 1-2 minutes.
Common mistakes to avoid
- •Taking it out of the oven too early while the center is still wet
- •Using canned corn without draining it first, which adds too much liquid
Serving suggestions
Cooked Cornhusker Corn Casserole?
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