Corn Vegetable Casserole
A hearty corn vegetable casserole featuring creamy corn, eggs, sour cream, and muffin mix, baked to a golden perfection—perfect for family dinners and potlucks.
Ingredients
Instructions
- Butter a casserole dish.
- Heat the corn in a saucepan or microwave until warm.
- Add butter, beaten eggs, and sour cream to the heated corn and mix well.
- Stir in the Jiffy corn muffin mix until combined.
- Pour the mixture into the prepared casserole dish.
- Bake at 350°F (175°C) for 30 to 45 minutes until golden brown and cooked through.
Tips & Substitutions
For a creamier texture, try using full-fat sour cream or Greek yogurt instead of regular sour cream. You can also add diced bell peppers or green onions for extra flavor. If you're out of Jiffy mix, a homemade cornmeal pancake mix can work in a pinch. Adjust the salt to taste, especially if using salted butter.
Serving Suggestions
This Corn Vegetable Casserole pairs beautifully with grilled chicken or a fresh garden salad for a complete meal. For a hearty side, consider serving it alongside Broccoli 'N Rice. It also makes a fantastic potluck dish, perfect for gatherings, as it can be made ahead and simply baked before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for a quick meal, but the oven helps retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Vegetable Casserole contains roughly 338 calories, with 8g protein, 71g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (63% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 827mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned or frozen corn?
Absolutely! Fresh corn will add a delightful crunch and flavor to the casserole. Simply cut the kernels off the cob and use about 2-3 ears of corn to replace the canned varieties, adjusting cooking time as needed.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the sour cream with a dairy-free yogurt or a cashew cream. Use a dairy-free butter alternative in place of oleo or regular butter. Make sure to check the ingredients of the corn muffin mix to ensure it's dairy-free as well.
How can I make this dish spicier?
For a spicier version, consider adding diced jalapeños or a pinch of cayenne pepper to the mixture. You can also top the casserole with a sprinkle of pepper jack cheese before baking for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).