Corn Casserole III

Corn Casserole III

381

"This tasty complement to any meal has great corn taste and texture. It can be served hot or cold."
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Ingredients

50 m servings 364 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
  3. Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

Reviews

381
  1. 477 Ratings

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Most helpful positive review

Believe everyone, this is a terrific recipe! Always a big hit. Try adding an egg and a half a can of sweetened condensed milk and bake in a large iron skillet. It's awesome. We like our corn...

Most helpful critical review

I made this for a potluck. I followed the recipe, but used light sour cream and added 1 egg. I thought it was a little too greasy for my tastes, wish I would have added 1/2 the butter. I got ...

Believe everyone, this is a terrific recipe! Always a big hit. Try adding an egg and a half a can of sweetened condensed milk and bake in a large iron skillet. It's awesome. We like our corn...

This is a great recipe but it needs cheese!! I used about 2 cups of shredded cheese. Bake the casserole first with out the cheese and ten minutes before it's done, pull it out and add the cheese...

My sister has a version of this too, hers calls specifically for the Del Monte corn brands and Jiffy mix. Hers bakes at 350 for 50-60 minutes, GOLDEN BROWN and toothpick clean. Always a winner...

I have been making this for about 10 years and it is expected every year! I have given this recipe to many people as well and everyone loves it! Great recipe and soooooooo easy!!! Perfect!

This casserole is delicious- makes a great side dish, but I would recommend stirring it before serving. It takes away from the initial appearance, but helps the casserole from being too runny. .

Great recipe. I also added 1 egg to thicken the casserole and cooked it for about 20 min extra. I will save this recipe and use again. Thanks!

Tried this recipe this past Thanksgiving, and it was mouth-watering. The next time I cook it)which will be soon), I will use all of the liquid from the whole kernel corn, and a tad less of the m...

This exact recipe is all over the web. The only variant is in the egg. I added 1 egg. Didn't drain the creamed corn, did drain the regular corn, used low fat sour cream, and my butter was salted...

I think this needs the addition of an egg. I will make it again but next time with the egg. It also takes a full hour to cook.