Corn Muffin Casserole 🌽🥞
Description
Indulge in the nostalgia of Chi-Chi’s corn cake with this simple yet delightful Corn Muffin Casserole. Perfect for any occasion, whether as a comforting side dish or a sweet breakfast treat, especially when adorned with a drizzle of maple syrup.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 8
- Yield: 1 nine x thirteen inch pan
Ingredients
- 1 can (about 15 ounces) whole kernel corn, drained
- 1 cup sour cream
- 8 tablespoons sugar
- 2 tablespoons margarine, melted
- 1 box (about 8.5 ounces) corn muffin mix
- Additional sugar for sprinkling
Instructions
| Step | Description |
|---|---|
| 1 | In a large bowl, thoroughly combine the whole kernel corn, sour cream, sugar, and melted margarine. |
| 2 | Stir in the corn muffin mix until well incorporated into the mixture. |
| 3 | Pour the batter into a greased 9×13-inch baking pan, spreading it evenly. |
| 4 | Drizzle the melted margarine over the top of the batter and sprinkle with additional sugar for a sweet, crunchy crust. |
| 5 | Preheat your oven to 350°F (175°C), then bake the casserole for 55-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. |
| 6 | Once baked, allow the casserole to cool for a few minutes before serving. Enjoy the sweet aroma filling your kitchen! |
Nutritional Information (per serving)
- Calories: 325.9
- Fat: 15.8g
- Saturated Fat: 5.6g
- Cholesterol: 16.1mg
- Sodium: 642.5mg
- Carbohydrates: 44.7g
- Fiber: 3.5g
- Sugar: 14.5g
- Protein: 5g
Recipe Notes
- For a breakfast twist, serve slices of this Corn Muffin Casserole warm with a generous drizzle of maple syrup for an extra touch of sweetness and flavor.
- This recipe can easily be customized to suit your preferences. Try adding diced jalapeños for a spicy kick or shredded cheddar cheese for a savory twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
