Nikki's Corn Casserole from Scratch
Description
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.
Ingredients
•
2 tablespoons butter
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1 medium onion, chopped
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1 teaspoon minced garlic
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1 (15 1/4 ounce) can whole kernel corn, drained
•
1 (15 ounce) can creamed corn
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1 cup sour cream
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1 (6 ounce) package cornbread stuffing mix
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4 ounces mild Cheddar cheese, grated
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1/3 cup mayonnaise
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
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.
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.
4
Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.