Sour Cream Corn Bake
A creamy, savory corn casserole combining sweet corn, sour cream, and muffin mix, perfect for family gatherings or potlucks with its comforting, hearty flavor.
Ingredients
Instructions
- Mix melted margarine, cream-style corn, whole kernel corn with liquid, and beaten eggs in a bowl.
- Stir in sour cream until well combined.
- Sprinkle corn muffin mix over the mixture and beat well until smooth.
- Pour into a 3-quart casserole dish.
- Bake in a preheated 350°F oven for 1 hour.
- Allow to cool slightly before serving.
- Can be frozen for later use.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also add shredded cheese or diced jalapeños for an extra kick. If you're out of sour cream, plain Greek yogurt can serve as an excellent substitute. Make sure to mix well after adding the corn muffin mix to avoid lumps. This dish is perfect for gatherings or as a side for hearty American recipes.
Serving Suggestions
Sour Cream Corn Bake is delightful on its own but pairs beautifully with crispy oven potatoes or a fresh green salad for a complete meal. It also complements barbecued meats or can be served as a comforting side dish at potlucks. For an added touch, garnish with fresh herbs or a dollop of sour cream before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quicker option, though the oven method will help retain the dish's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Corn Bake contains roughly 1043 calories, with 16g protein, 166g carbohydrates, and 37g fat. It is an excellent source of protein (32% of the Daily Value), dietary fiber (26% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1309mg per serving (57% 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 make this dish ahead of time?
Yes, you can prepare the mixture a day in advance. Simply cover and refrigerate it, then bake it when you're ready to serve. This will save you time and allow flavors to meld beautifully.
Can I use different types of corn?
Absolutely! You can substitute fresh corn kernels or frozen corn for a different texture. Just make sure to adjust the liquid content slightly if you use fresh corn, as it tends to have less moisture than canned varieties.
Is this dish suitable for vegetarians?
Yes, this Sour Cream Corn Bake is vegetarian-friendly, making it a great option for those following vegetarian recipes. The ingredients are all plant-based, except for the eggs, which can be replaced with flaxseed meal or a commercial egg substitute if needed.
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).