Community Pick
Thanksgiving Corn Casserole
26
People talking
This bakes up into a rich corn bread!
- Ready In:
- 1hr 5mins
- Serves:
- Units:
26
People talking
ingredients
- 1 (15 ounce) can kernel corn
- 1 (13 ounce) can cream-style corn
- 1⁄3 cup butter, melted
- 2 eggs, beaten
- 1 (8 ounce) container sour cream
- 1 package Jiffy corn muffin mix
directions
- Combine all in a large bowl.
- Pour mixture into an 8" x 8" baking dish.
- Bake at 350 for an hour or until golden brown on top.
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RECIPE MADE WITH LOVE BY
@Richard-NYC
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Great recipe! I did ADD 1/3 Of a cup more of the Muffin Mix because I don't like the gooey texture of most corn casseroles. So this came out perfect. a bit more cake like which i like. T Hank you for posting the recipe!2Reply
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Delicious recipe....I made exactly as posted, used an 8x8 glass pyrex dish and baked at 350 degrees for one hour......perfect and a hit with my whole family....my 4 year old grandson loved it....I will make again and again....Thanks for posting!1Reply
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Really an awesome recipe! I use it with breakfast too. Variations I regularly use are cooking the maple flavored brown and serve sausage links, cut them into thirds and mix into the batter or adding yellow cheddar or white cheddar crumbles so there are little pockets of melted cheese inside.2Reply
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This is without a doubt my brother's favorite dish. I make this for him all the time. We recently found out this is great to make with a pot of chili. Put a piece of this in the bowl and then pour chili over the top of it. It's a great meal for these cold winter days. Just top off the chili with some diced onions and a little shredded cheese.Reply -
Made this for Thanksgiving. It was very good! I don't think an hour was long enough for mine, because it seemed undercooked near the middle. Will be making this again. Thanks for sharing.Reply
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