Description
A delicious corn casserole made with sweet corn, sour cream, and hot dogs.
Ingredients
Scale
- 1 can (15 ounces) cream style sweet corn
- 1 can (15 ounces) whole kernel sweet corn, drained
- 1 cup sour cream
- 1/2 cup salted butter, melted
- 1/2 cup shredded cheddar cheese
- 2 large eggs
- 8 ounces Jiffy Corn Muffin Mix
- 1 tablespoon minced chives (optional)
- 1 teaspoon mustard powder
- 3 hot dogs, chopped (divided use)
Instructions
- Preheat the oven to 400F degrees and spray an 11×7-inch baking dish (or similar size casserole dish) with nonstick spray; set aside.
- Combine the corn, sour cream, melted butter, eggs, cheese, Jiffy mix, chives, mustard powder, and 2 of the chopped hotdogs in a large bowl.
- Pour into the prepared baking dish and top with the remaining chopped hotdog.
- Bake for 20 to 25 minutes until the center only slightly jiggles (oven times vary depending on the type of baking dish you used).
- Allow to cool for a few minutes then garnish with additional chives and serve.
Notes
- For added flavor, consider using a different type of cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 70 mg