I’ve been making this dish since it was first published in Cooking Light magazine in 1997, and I still love it. It’s amazingly easy to make – just open a few cans of vegetables and mix in a couple of other ingredients and into the oven it goes. It comes out super moist with an almost fluffy consistency, and tastes so great. The creamed corn gives it a slight sweetness that I think is perfect with roasted turkey or chicken. There’s nothing fancy or exotic about it, but it’s a real crowd pleaser. This corn casserole is just the thing for holiday pot lucks and school parties since it travels and reheats very well.
This recipe serves 8 people, but you can double it if you’re feeding a large group. If you do double, just bake it in an 11×9 casserole dish and check for doneness after 60 minutes. The casserole is done when the center is set and the edges begin to brown. If the center isn’t quite set then bake for another 8 minutes and check again.
Triple Corn Casserole
serves 6 – 8
1 cup light sour cream
1 large egg
3 tablespoons margarine, melted
1 can (15.25 ounces) whole kernel corn, no salt added
1 can (14.75 ounces) creamed corn, no salt added
1 box (8.5 ounces) corn muffin mix (I used Jiffy)
Preheat oven to 350 degrees.
Combine first three ingredients in a large bowl. Stir with a whisk to combine.
Stir in corn, creamed corn, and muffin mix.
Spray an 8×8 baking dish with cooking spray. Pour corn mixture into baking dish. Bake at 350 degrees for 60 minutes.
adapted from Cooking Light
You may also like:
This is a lot like my 2 corn hotdish, but we put the sour cream in blobs on top of the corn/cr. corn/egg/cornbread mixture, then top it with french fried onions and cheese. Oh it is my favorite sidedish ever!