Creole Corn Casserole

"I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner."
photo by a user photo by a user
Ready In:
1hr 5mins


  • 15 ounces canned creamed corn
  • 15 ounces canned corn, whole kernel
  • 4 ounces margarine, melted
  • 8 ounces sour cream
  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • Options

  • 1 teaspoon tony chachere's creole seasoning
  • 12 cup green pepper, chopped
  • 12 cup onion, chopped


  • Preheat oven to 400-degrees.
  • Prepare a 9x9-inch baking dish (lightly grease and flour).
  • Place all five ingredients into a bowl and mix thoroughly.
  • Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
  • Options:

  • The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
  • The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

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I am an 82-year-old retiree, married to the same lady for 62 years, have four adults children - all out of the nest (Yea!), we have seven grandchildren and three great-granddaughters. My favorite activity today is getting into a position (usually lying down) which causes the least pain to my ol' achin' back. My favorite cookbooks are the ones published each year by the State Fair of Texas containing all the Fair's prize-winning recipes from the previous year's cooking contests. Texans are noted for their bragadoccio but, when it comes to their cooking, many of these brags are justified. I don't have any major passions, but I have several peeves, most of which now come out of Washington, D.C. On a more personal level one of my pet peeves are those people who, intentionally, give incomplete instructions with their recipes (i.e. how big is a can of tomatoes or a a can of evaporated milk?) with the intent of keeping anyone from ever making the recipe as good as they do! And, I have an elevated loathing for those cooks who deliberately alter by either omitting items or giving the incorrect measurements for items in their recipe to make certain no one will ever make the dish as good as they do! I know this happens from personal experience, for I published cookbooks for many year and you would probably be surprised to know how frequently this ruse occurs. Tacky!
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