Nikki's Recipe ♯ Nikki's Corn Casserole from Scratch

This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn
• 1 cup sour cream
• 1 (6 ounce) package cornbread stuffing mix
• 4 ounces mild Cheddar cheese, grated
• ⅓ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Cooking Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.
3. Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.
4. Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Nutrition Facts

• calories385.6
• carbohydrateContent40.4 g
• cholesterolContent38.6 mg
• fatContent22.5 g
• fiberContent5.1 g
• proteinContent9.3 g
• saturatedFatContent10 g
• sodiumContent925.2 mg
• sugarContent5.4 g