Recipe by Nancy Drummond Ransom
"This is an easy recipe which I love every time I make it. Good HOT or COLD!"
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1 (15 ounce) can
1 (11 ounce) can
whole niblet style corn
1 (8.5 ounce) package
dry corn bread mix
shredded Cheddar cheese
I changed the recipe for the kids and it turned out that everyone really loved it. I left out the cheese, I added a pinch of kosher salt, 1 tablespoon of sugar and added extra butter about 1/4 cup, I really didn't measure, I baked it in a buttered 9x13 cake pan for 40 to 45 minutes, I needed the oven for the rest of the dinner so I took it out about 2 hours, maybe even longer, before we ate and just set it on the counter the warm temperature was perfect so I love the fact that I was able to use the oven for other dishes and it also free up my time since I was busy preparing a large meal. It was a winner and since I try so many new recipes the family asked me to keep this one as a regular, it pleased every palate.
I haven't made this yet, but can't understand how 4 servings come out of an 8 x 12 pan. Can someone help me with this?
I love this side dish, it's cheap, easy and reheats beautifully. I don't use canned niblet corn, I just fill the empty creamed corn can with frozen corn and use that instead. I'd consider the addition of some scallions to the mix to add color. And I swear by Jiffy corn bread mix for this recipe. I don't use the egg called for in this recipe. A suggestion to make life easier: I've found this casserole to be a great make ahead option to be microwaved before serving.
This corn cassrole reminded me of scalloped corn my grandmother made when I was younger! It was wonderful! I almost couldn't get enough during dinner and my husband ate all of the leftovers the next day!
It was 'jiggly' in the middle when I took it out of the oven, which made me wonder what I did wrong, but after about 10 minutes it sat up and turned out wonderfully!
This is a really good recipe, this is the 2nd time I've made this recipe, I had never had corn casserole until one night I said I was tired of having just "plain old" vegetables, so I searched and found this, quick and easy. Unfortunately today, I forgot to add the cheese I just reminded myself. I was wondering if 350 is the right temperature because both times I have made this and it doesn't seem to be done in 30min, maybe it is because I'm not using a square dish? Also, do I need to drain the niblet corn? I did just in case. Well thanks for the awesome recipe.
This is the first dish to disappear at the Thanksgiving and Christmas table. A family favorite we make every holiday - the kids will eat this up! I use sharp cheddar, light sour cream, & only 1 stick of butter instead of 2.
YUMMO "ND"!!!! Didn't have any cheese in the house and I only used one stick of butter. Trust me, no need to add the extra calories and fat because this was absolutely fabulous!! Also used lite sour cream. I can't tell you how much my family loved this; even my daughter who doesn't really care for corn bread, muffins, creamed corn etc. She had two helpings and put some hot sauce on top to offset the slight sweetness of the dish. Thank you so much!!!!
I have been making the recipe for a few years now. My husband's family loves it and always requests that I bring it to family dinners. Pretty much the only thing I change is that I add a couple of tablespoons of sugar. I also drain the whole kernel corn. Very yummy when right out of the oven!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Casserole II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 473
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