This corn and cauliflower casserole is a delectable hybrid of corn and cornbread.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (15.25 ounce) can whole kernel corn, with liquid
- 1 (14 ounce) can cream-style corn
- 1 (8 ounce) package cream cheese, softened
- 1 stick butter, softened
- 1 (8.5 ounce) package cornbread mix (such as Jiffy®)
- ½ cup chopped cauliflower
- 1 tablespoon white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9×13-inch casserole and sprinkle with sugar.
- Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 534 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I doubled the recipe, used a gluten-free cornbread mix and riced cauliflower. I did drain the corn a little. Since the recipe was doubled and cooked in a 9×13 baking dish, I extended the cooking time. The end result was a corn casserole that you would have no clue had cauliflower in it. It was good but out of personal preference if I were to make it again I’d skip the sugar on top.