"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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2 (15.25 ounce) cans
1 (8 ounce) package
dry corn bread mix
onion, finely chopped
salt and pepper to taste
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!
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.
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!
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...
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 276
This creamy casserole is like a cross between corn soufflé and corn pudding.
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