Corn Casserole Made from Scratch by Nikki

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
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Step 1

Lightly heat your oven to 350°F and greasing a 9x13-inch casserole dish. In a frying pan over medium heat, melt the butter and toss in the chopped onion. Let it cook for a couple of minutes until it softens, then add the garlic and sauté for another two minutes before taking the pan off the heat.

Step 2

In a big bowl, combine the whole kernel corn, creamed corn, sour cream, stuffing mix, half of the shredded Cheddar, mayonnaise, salt, and pepper. Stir in the sautéed onion and garlic until everything is well mixed. Pour this mixture into your prepared dish, then sprinkle the remaining Cheddar cheese on top.

Step 3

Pop it in the oven and bake until the casserole is nicely puffed up and golden around the edges, about 35 to 40 minutes. Let it cool for a few minutes before serving.