Cornbread Casserole Recipe - Allrecipes.com
Cornbread Casserole Recipe

Cornbread Casserole

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"A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

I've tried a few cornbread casserole recipes and this is by far the best! I love that there is no egg in it! I will never bother to try another corn casserole recipe again, this one was perfect! Just a note, you do have to drain the whole kernel corn.

 
Most Helpful Critical Review
Dec 16, 2006

The original version of this recipe is better, but I can't seem to find it. It is supposed to have one 8.5 ounce box of jiffy corn muffin mix, not cornbread mix, and 8 ounces of sour cream, not 1 ounce.

 
Nov 23, 2006

I believe the recipe should have one - 8 ounce sour cream. The recipe I use also calls for two eggs.

 
Nov 16, 2007

I made this for a work potluck and it went over great. I gave the recipe out to a few. I did take the advice of others and added 8 oz sour cream, 2 eggs and I aded 1/3 cup of white sugar. The recipe didn't say whether or not to drain the corn and I did. Next time, I'll leave the juice in. I also dusted the buttered dish with a light coating of sugar. This dish was gone in a flash! Thank you.

 
Apr 02, 2006

We used 3 cups of Marie Calendar's cornbread mix (sweeter than most mixes), about 1/2 cup sour cream, and 4 TBS melted butter. Everybody loved it.

 
Nov 13, 2007

Great way to take ordinary corn bread and transform the traditional into something different, good and very tasty. My family loves this recipe. It's tried and true, I love the texture. I made one adjustment to it because when I cooked it for an hour it was still a little bit mushy so I kept cooking it for about 1 hour and 15 minute to an hour and a half. It was just right!

 
Dec 01, 2005

I love this recipe. I accidently left out the butter the last time I made this, but the taste is still the same! I'll be omitting the butter from now on when I make this.

 
Nov 25, 2002

I LOVE this recipe! I printed it out last year and have made it at least 10 times since. I wouldn't change anything! The only thing I notice is that the recipe doesnt say to drain the can of regular corn. Oh, and it really does need about an hour to bake. but SO YUMMY! :)

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 54.4 g
  • 18%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 1188 mg
  • 48%

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

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