Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a favorite recipe that my mother-in-law uses for Thanksgiving, Easter, and Christmas. It is so good that I end up going back for seconds and sometimes even thirds!

Ingredients Nutrition

  • 12 cup melted butter
  • 3 large eggs
  • 1 (17 ounce) can creamed corn
  • 1 (16 ounce) canreg. corn, drained
  • 1 (8 ounce) container prepared onion dip
  • 18 teaspoon pepper
  • 1 (8 1/2 ounce) box corn muffin mix (I use Jiffy corn muffin mix)

Directions

  1. Heat oven to 325°F Lightly brush a 2 1/2 quart casserole dish with some butter.
  2. In a large bowl, beat eggs and then add the two corns.
  3. Add the remaining butter, onion dip and pepper.
  4. Beat well until blended.
  5. Pour the mixture in the greased pan.
  6. In another bowl make the corn muffin mix according to the directions and then pour over the corn mixture or you may blend it into the corn mixture, whichever is preferred.
  7. Bake for 45 minutes to an hour; until pick comes out clean.
  8. You can also leave out the onion dip if you don't have it and add a little minced onion.
  9. It doesn't taste as good, but it isn't bad by all means!

Reviews

(3)
Most Helpful

I LOVE this recipe. The taste is incredible, and it's terrific the next day mixed with ham leftovers. The only reason I'm not giving it a 5 star is because it took over twice as long to bake as the recipe called for. But the results were well worth the wait. I'll definitely make this one again.

Jan Marie November 29, 2002

I halved the butter and used Cindy's Kitchen lowfat roasted veggie ranch dip. Fearing it would be bland, I added a cup of zucchini and 1/2 cup sliced, toasted almonds, which made for a nice crunch, and doubled the pepper. It's good comfort food. I used twice as much cornbread mix, as that's the size box I had, and I would recommend that. If I make it again, I'll add a chopped onion and omit one of the eggs, as there's an extra egg in the cornbread mix (which I didn't notice until I got to that step).

Fanged Menace May 26, 2007

Great recipe! Made along with Basque Potatoes #26389 for Easter dinner. Because I had two veggie casseroles baking at the same time, I baked for 1 hour at 350°. Both recipes were a big hit! Thanks, buttercup0009!

M. Joan April 05, 2005

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