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    You are in: Home / Recipes / Creamed Corn Casserole Recipe
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    Creamed Corn Casserole

    Average Rating:

    95 Total Reviews

    Showing 1-20 of 95

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    • on September 26, 2010

      A-M-A-Z-I-N-G is all I can say! I made it exactly as the recipe states and it came out beautifully. A new staple in our home!

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    • on December 26, 2009

      I made this recipe for Christmas dinner. I didn't have Jiffy mix so I made it completely from scratch using 2/3 cup flour, 1/2 cup cornmeal, 3 Tbsp sugar, 1 Tbsp baking powder, and 1/4 tsp salt. I only had frozen corn so I used two cups cooked and drained and an additional 2 cups blended with ½ cup milk. Turned out great- Excellent recipe!

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    • on September 28, 2010

      Delicious! Only used 1/3 cup butter and reading other reviews.

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    • on December 15, 2008

      I've made this many times, a family favorite for sure! I've made a couple adjustments for our tastes~instead of sour cream I use 1 container of vanilla or peach yogurt. And omit the butter. (you won't miss the extra calories!) Thank you for posting!!!! A keeper for certain.

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    • on January 12, 2012

      Love this recipe. We add an extra can of whole corn (drained) sometimes just to pump it up. My son loves this recipe and he is the worlds pickyiest eater.

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    • on May 12, 2012

      Delicious! Made as written - will make again. Thanks for sharing!

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    • on January 30, 2012

      Husband loved it. The teens not so much, but that was with dinner and I think they were expecting corn bread (I cooked it in a cast iron skillet like I do my corn bread). I think rewarmed tomorrow with some maple syrup over it for breakfast and they'll be singing a different tune.

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    • on January 22, 2012

      Not sure if I cooked it too long or what but my family didn't like it, although I did. It was more like a corn bread than casserole. Not what I expected.

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    • on January 22, 2012

      I've been making this one for years. It's one of my family's favorite comfort foods.

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    • on January 22, 2012

      A keeper.

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    • on November 29, 2011

      I have had creamed corn before (out of a can), but had not ever had creamed corn casserole. I read all the ingredients before making, but I guess I just assumed this would be a creamy corn casserole? After making and tasty, it seemed to be cornbread with corn in it. It was pretty good. I guess it just wasn't what I was expecting....not bad. But, I probably would not make again unless hubby requested it.

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    • on November 26, 2011

      This recipe is a keeper! I added splenda (just a tad). Brought it as a side for Thanksgiving to my Mom's and it was a hit. Thank you so much for sharing.

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    • on October 09, 2011

      My whole family loved this recipe!! I spiced it up a bit and added some jalapeƱos as well. I cooked mine in a 9" cast iron skillet, however. I preheated the oven to 450 with the cast iron skillet in the oven with a few pats of butter in it and when the oven was ready i poured the mixture into the hot skillet and lowered the temp down to 350. Still cooked it for about an hour. When it came out it has a nice, crispy crust but was moist and sweet in the middle. Would definitely recommend.

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    • on October 04, 2011

      this sounds so good and i'd love to make it for thanksgiving this weekend - i can't seem to find jiffy cornmeal mix in canada - i can find a substitute - but can anyone tell me the size of the jiffy cornmeal package so that i buy something similar in size (don't want to have too much or too little)..thanks so much!

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    • on March 29, 2011

      OUTSTANDING! I cooked it about 10 minutes longer to make it "dryer." My guests LOVED IT!

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    • on November 29, 2010

      Thank you for sharing this recipe. My family asked that I make it every Thanksgiving. Very good.

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    • on November 16, 2010

      I made this and it was wonderful. If I can make it anyone can and it was a huge hit at Christmas.

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    • on October 10, 2010

      This was wonderful! I used a 3 cups of corn that I froze this summer instead of the regular canned corn. I used a little sugar when I blanched the corn, so it gave the casserole just the right sweetness. Mine was quite crumbly, but I think it was because I didn't have quite enough sour cream or because I extra corn.

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    • on May 10, 2010

      My Mom and Grandmother have made this for years. It wouldn't be Thanksgiving without it! Their recipe specifies a 14 3/4 oz. can of cream style corn and a 15 1/4 oz. can of whole kernel corn. For a casual dinner or lunch, we like to have this with hot dogs, chili and lots of toppings (grated cheese, sour cream, sliced green onions & jalapeno peppers, etc.) for a faux chili cheese corn dog. Or just hot dogs with creamed corn casserole for faux corn dogs. (I layer mine: split hot dog, creamed corn casserole, chili, cheese, sour cream and onions --so GOOD). Anyway you serve it, it's GREAT!

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    • on April 11, 2010

      I love corn casserole and this was perfect! I made the recipe exactly as directed but I did add 1/2 cup of sugar becuase I like mine sweet! It came out really good but still not sweet enough for me so I will add a bit more sugar next time and maybe try some cheese like the others are suggesting! I will continue to use this awesome recipe! Its really easy too! Thanks

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    Nutritional Facts for Creamed Corn Casserole

    Serving Size: 1 (144 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 244.0
     
    Calories from Fat 172
    70%
    Total Fat 19.2 g
    29%
    Saturated Fat 11.2 g
    56%
    Cholesterol 92.5 mg
    30%
    Sodium 318.7 mg
    13%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.2 g
    5%
    Sugars 4.7 g
    19%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    Jiffy cornbread mix

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