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READY IN 50 mins

Corn Casserole

Read Reviews (77)

"All U.S. standard directions; it's easy to double or triple this one. My whole family loves this and their is never a spoonful left over ! Enjoy !" — Tracie

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Original recipe makes 6 to 8 servings Change Servings

1 cup margarine, melted
2 (15.25 ounce) cans creamed corn
2 eggs, beaten

1 (8 ounce) package dry corn bread mix
1 onion, finely chopped
salt and pepper to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well.
Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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The variation that I grew up on included sauteing the onion and 1 small green pepper (adds beautiful color) in the butter; 1 can creamed style corn and 1 can whole kernel corn. I'd encourage you to try these modifications. This is quite the Thanksgiving side dish! Note: start sauteing in an oven safe pan so you can bake it without having to dirty a casserole dish!

—Luv2CookDinner

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Most Helpful Critical Review

Jan 09, 2004

Very easy, but you really have to love corn to love this dish. Less butter is a must. 1/2 cup is enough. I used low fat sour cream and one can of regular corn and 1 of creamed corn.It was a bit bland. I will probably not make it again.

—Rebslo

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92 Ratings

Jan 09, 2004

I am not fond of corn; I was forced to find a corn casserole recipe for my husband. I chose this one because it is effortless. I used real butter in place of margarine. I was shocked how wonderful this tasted! It is almost like cornbread stuffing without the hassle. I will make this every Thanksgiving- a new tradition...I might add some green chilies to give it some zing next time, but then again it was so tasty and easy the 1st time!

—JESSICAGILMORE

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Jan 09, 2004

My family loves this! We prefer this recipe over similar recipes with the sour cream or cream cheese. It is EXCELLENT baked in a CAST IRON skillet...

—MLANKENAU

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Jun 05, 2003

This recipe was great; very easy to make and delicious. However, I would make it with just 1/2 cup of margarine instead of a full cup -- it was a little greasy.

—LANASTEINER

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Nov 05, 2005

I've always made this recipes for holidays and it's SO good! The difference between mine and this recipe is that I add some *sour cream* to the batter before I bake it..which makes the texture nice and moist! Also, I don't use quite as much onion. But great recipe overall.

—Sarah

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Jun 05, 2003

My wife and I loved this recipe. The kid didn't but she's picky.. I used a deeper casserole dish, Jiffy mix and cooked it uncovered for about 30 min. longer until it was more solid. Turned out great!

—JOKERAMA

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Jan 20, 2011

Delicious and easy to throw together. I had to cook mine for close to an hour before the center became firm. I ended up removing the foil for the last 15 min. Next time I'll reduce the amount of butter as others have suggested.

—PENNYLANE09

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Nutrition

Calories
469 kcal
23%

Carbohydrates
45.8 g
15%

Cholesterol
61 mg
20%

Fat
30.7 g
47%

Fiber
1.9 g
8%

Protein
7 g
14%

Sodium
1189 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn Casserole

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 469
Calories from Fat: 276

% Daily Value *
Total Fat 30.7g 47 %
Saturated Fat 5.7g 28 %
Cholesterol 61mg 20 %
Sodium 1189mg 48 %
** Potassium 224mg 6 %
Total Carbohydrates 45.8g 15 %
Dietary Fiber 1.9g 8 %
Protein 7g 14 %
Sugars 7.3g
Vitamin A 25 %
Vitamin C 11 %
Calcium 12 %
Iron 16 %
** Thiamin 4 %
** Niacin 15 %
** Vitamin B6 8 %
** Magnesium 9 %
Folate 45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.