Fanny's Whistle-Stop Cafe Corn Casserole

"I got this recipe from Fannie Flagg's Whistle Stop Cafe Cookbook. I bring it to just about every potluck dinner we go to. The paprika is my own variation."
 
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photo by ddav0962 photo by ddav0962
photo by ddav0962
photo by ddav0962 photo by ddav0962
Ready In:
55mins
Ingredients:
7
Serves:
9-12
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ingredients

  • 1 (17 ounce) can cream-style corn
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (8 ounce) container sour cream
  • 2 eggs, beaten
  • 12 cup margarine, melted and cooled
  • 1 (8 1/2 ounce) box cornbread mix
  • 1 teaspoon paprika (or cayenne for added "heat")
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directions

  • Heat oven to 350.
  • Combine first five ingrediants, mixing well; stir in cornbread mix.
  • Pour into greased 12x8x2 casserole dish. Sprinkle with paprika or cayenne.
  • Bake for 45 minutes.

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Reviews

  1. This was okay as far as a corn casserole goes. Next time I would add maybe salt and black pepper and some cheddar cheese to the mix. I did use 1/2 tsp of cayenne in the mix and topped with 1/2 tsp paprika. Made for PAC Spring 09.
     
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RECIPE SUBMITTED BY

My husband and I are native Texans recently transplanted to North Carolina. We both love to cook, and eat, and entertain friends. I am a pretty picky eater, however. For example, I won't eat mushrooms, squash, okra, or olives. I will eat green peas, but only in certain cirmcumstances.
 
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