15 ounces Whole Kernel Corn, drained 15 ounces Creamed Corn, don’t drain 1 cup Sour Cream 1/2 cup Butter, melted 1 1/2 cup Cheddar Cheese, shredded 2 Eggs 8 ounces Cornbread Mix, this is a boxed cornbread mix, usually Jiffy
CAN I MAKE IT AHEAD OF TIME? – Fully cooked: Make it according to the to the recipe up to 2 days ahead of time. Let cool complete then cover with plastic wrap and store in refrigerator. Before serving remove plastic wrap and heat in 300 degrees F. oven for 20-30 minutes or until warmed through. – Unbaked: You can store it in the refrigerator unbaked up to 1 day ahead of time. Cover with plastic wrap and store in refrigerator. When ready to use remove it from the refrigerator and let it come to room temperature then bake according to recipe instructions.
CAN I FREEZE CORN CASSEROLE? You can freeze your fully baked casserole. Bake as instructed in a freezer safe baking dish and then let it cool completely. Wrap the baking dish in 2 layers of plastic wrap and then a layer of aluminum foil. Place in the freezer and freeze up to 2 months. If you don’t have a freezer safe baking dish you can remove the cooled casserole from your baking dish and place it in an airtight container to store it in the freezer.
HOW TO REHEAT CREAMED CORN CASSEROLE To reheat you leftovers you can either place the whole casserole in the oven or heat individual slices in the microwave. Oven – Cover baking dish with aluminum foil and then reheat in the oven at 350 degrees F for 15-20 minutes or until warmed through. Microwave – Cut a piece of casserole and place on a plate. Cover with a damp paper towel. Heat for 2-3 minutes or until warmed through.