"This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time." — LETSGGGO
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1 (8.5 ounce) package
dry corn bread mix
1 (15 ounce) can
whole kernel corn, drained
1 (14.75 ounce) can
I have been making this for a solid 5 years and has been a hit everytime! But I always add something green, usually chopped green onions and place 4-5 stalk on top befor baking to make it visually appealing. You can also add chopped can chiles or diced pimentos (in a jar) for great color. And using low fat sour cream tastes exactly the same too. But after 5 years, and using 3 different ovens, this dish always takes about 50-55 min. to bake, not 45 min. Can also make ahead and refridgerate before you need to bake, just let it sit at room temperature for at least 30-45 min. Great for making ahead for a dinner party. Be sure to print out recipes because you will get asked!
Very easy, but you really have to love corn to love this dish. I added some chopped onion (and used low fat sour cream), but it was still a bit bland. I will probably not make it again.
This really is very easy. I wanted to "test drive" this dish before Thanksgiving and I have now made it twice for my husband. It's made the cut! We think that it reminds us of hushpuppies so we call it "Hushpuppy Casserole." The first time I made this I added the extra water from the canned corn, as suggested. That made it overly moist. This time I poured in only half of the corn water and we both thought the dish was better (it was a little firmer). I agree that real butter is the best (but the first time I used margarine, and it tasted fine!) My mother-in-law suggested adding bacon, too. I find, depending on the dish, it might take longer to bake than you were planning on. Still, nothing beats this dish--YUM!
Has anyone ever made this in advance? I'd like to make it for Thanksgiving and it would be so much easier if I could just make it the night before. HELP!
I've made this casserole for Thanksgiving the last two years. There is never a crumb left! Everyone loves it. I make it with only 3 TBSP melted butter and 1 egg, plus 1/2 cup chopped onion. This makes it lighter and more savory. I bake it at 350 for 1 hour. Another plus to this recipe is when I make it for Thanksgiving I double it and put it in my 9x13 Pyrex portable glass pan with a microwaveable warmer. I make it earlier, then bring a great side dish that doesn't require valuable oven space!
This is definitely on the top of the list of requests for dinner sides. I have made it full fat and reduced fat and still have the same great response! I use a 1/2 cup of egg beaters, reduced fat sour cream and margarine (instead of butter). Bake at 375 for an hour and 15 minutes; it turns out beautifully. LOVE THIS ONE!!
I LOVED THIS RECIPE!! and so did everyone of our guests! Not one drop was left! I would just add a bit less butter...I used a clean dish towel to absorb the excess oil from the butter on top when it was done. added grated cheddar cheese, chopped red bell pepper cause they are sweeter than the green ones..Other wise, leave the recipe like it is ! Thanks Ruthie, you done yourself good! Happy Memorial Day , Yes ! Because of this casserole! IT is now a favorite of ours!~
This was fabulous! It tasted like corn pudding-perfect with chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome and Easy Creamy Corn Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 201
This creamy casserole is like a cross between corn soufflé and corn pudding.
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