Ingredients
Scale
- 2 (15 ounce) cans of sweet corn, drained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup chopped fresh chives, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- In a large bowl, combine the drained corn, softened cream cheese, sour cream, melted butter, sugar, and eggs. Mix well until smooth and creamy.
- Add the flour, salt, and pepper to the corn mixture. Stir until just combined. Be careful not to overmix.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
- Let the casserole cool slightly before serving. Garnish with fresh chives, if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper to the mixture. This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a richer flavor, substitute half-and-half for the sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg