Sagaponack Corn Bread Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
14 1/2 cup servings
- Serves:
- 10-12
ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 eggs
- 3 cups creamed corn
- 1⁄2 cup flour
- 2 cups corn muffin mix (ex. Jiffy)
- 1 1⁄2 cups sour cream
- 2 1⁄2 cups cheddar cheese, grated
directions
- Preheat oven to 400.
- Melt butter in skillet. Sautee onion until translucent.
- In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
- Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
- Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
- Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
- Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.
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