Corn Casserole

READY IN: 1hr 5mins
dojemi
Recipe by Richard-NYC

This bakes up into a rich corn bread!

Top Review by TiaGem

There are many variations of this recipe. My Mom shared this with me when we made it for Thanksgiving 2 years ago. It became a keeper for our Holiday celebration! Our original recipe called for 1/2 c. butter and 1 egg. I have used 1/4 c. butter and low-fat or fat-free sour cream w/ just as much success (if you are watching fat intake). You can add anything to this as well, such as cooked, crumbled bacon, diced onions or green peppers to make it savory, or some honey to add some more sweetness. We always make it plain. It is really good with some cranberry sauce on the side.

Ingredients Nutrition

  • 425.24 g can kernel corn
  • 368.54 g can cream-style corn
  • 78.07 ml butter, melted
  • 2 eggs, beaten
  • 226.79 g container sour cream
  • 1 package Jiffy corn muffin mix

Directions

  1. Combine all in a large bowl.
  2. Pour mixture into an 8" x 8" baking dish.
  3. Bake at 350 for an hour or until golden brown on top.

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