This corn casserole without eggs is so good that there will never be leftovers. It’s perfect for those of us with egg allergies.
Prep Time::5 mins
Cook Time::45 mins
Additional Time::5 mins
Total Time::55 mins
Servings::6
Ingredients
1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained
1 (15 ounce) can cream-style corn (such as Del Monte®)
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
¼ cup margarine, melted
1 (8 ounce) container sour cream
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.