Another Cornbread Casserole

Total Time
35mins
Prep 5 mins
Cook 30 mins

As is often the case, when I checked to see if this recipe was on the 'Zaar,there were a bunch that were oh, so close, but none quite like mine. Which surprised the heck out of me since I got my version from Taste of Home. Very good stuff, sweet and dense. I love this casserole, not just because it is a cinch, tastes great, and is inexpensive, but also because my picky picky DD loves it.

Ingredients Nutrition

  • 15 ounces canned corn, drained
  • 15 ounces creamed corn
  • 8 12 ounces cornbread mix (Jiffy is one brand this size, called corn muffin mix)
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 pinch paprika
  • 1 pinch garlic powder

Directions

  1. Preheat oven to 400 degrees.
  2. Mix everything together and pour into a greased 11×7x2 inch casserole.
  3. Bake for 25-30 minutes, until the top is golden and the sides are darkish.

Reviews

(3)
Most Helpful

This is GREAT!!! doubled it for Thanksgiving everyone loved it... will make again!!!

Courtney Ellen November 26, 2010

This is GREAT! It tastes like cornbread - only cornier! SOOO delicious! I followed as directed except I used fresh corn kernals instead of canned (2 cobs). My Dad LOVED this - demanded that he take the left-overs home with him! I will make this again! Oh - I had to cook about 35 minutes - probably because I used a 9x9 pan instead of the larger pan. Gnome Tag!

NELady June 30, 2009

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