Ingredients
Scale
- 2 cups sweet corn, fresh or frozen
- 1 cup heavy cream
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup cornbread mix
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sweet corn, heavy cream, sour cream, melted butter, cornbread mix, sugar, salt, black pepper, and garlic powder. Mix until well combined.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and set.
- Remove from the oven and sprinkle the shredded cheddar cheese on top.
- Return to the oven for an additional 5 minutes to melt the cheese.
- Let it cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator until ready to bake.
- Add jalapeños for a spicy kick!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg