Corn Bread Casserole With Fresh Corn and Green Onions
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄2 cup butter, unsalted, melted (plus additional for coating pan)
- 1 cup corn, fresh (approximately 2 ears of corn)
- 1 (15 ounce) can cream-style corn
- 1 cup sour cream
- 1 (8 ounce) package corn muffin mix
- 6 tablespoons green onions, thinly sliced
- 1⁄4 teaspoon ground black pepper
- 1 pinch salt
directions
- Preheat oven to 350 degrees.
- Butter a 9-inch square baking pan.
- In a large bowl, stir together the 1/2 cup melted butter, fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt.
- Pour batter into the prepared pan.
- Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
- Let stand for 5 minutes before serving.
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Reviews
-
Made this today. Of course, had no Jiffy mix, so I used a copy cat recipe from here to mix that up. Then I was fortunate enough to have 2 left-over ears of sweet corn and a can of creamed corn. So far so good, but didn't know if I had enough sour cream.....YES ! I had exactly 1 cup left in the container. I finally began to wonder if this would ever turn out. <br/>Fortunately, I had all the remaining ingredients and finished the recipe. (I have tried so many corn casseroles that the family wasn't really thrilled with, so I just crossed my fingers.)<br/>When we ate this for dinner, I was so surprised that I loved it and it was just what I have been looking for. <br/>I took some to my DD's house later, and she loved it too. <br/>I really think the Jiffy substitute mix was better than the boxed version.( It was Recipe #345502.)<br/>So glad you posted this recipe.<br/>Donna
RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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