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Corn Casserole I 12

Corn Casserole I

"This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!"
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1 h 30 m servings 378 cals
Serving size has been adjusted!
Original recipe yields 9 servings


  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

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Read all reviews 289
  1. 353 Ratings

Most helpful positive review

I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned...

Most helpful critical review

I personally didn't care at all for this recipe. I've never had corn casserole before so maybe I'm just not a corn casserole fan in general.

Most helpful
Most positive
Least positive

I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned...

Updated 11/25/04: Baked it in a 9x13 pan for 1 hour 45 minutes - knife still didn't come out clean, but after it sat for a bit the consistency was perfect. This is excellent and seemed to be...

I used 2 can of corn and one creamy corn, made it a little crunhier. i added some more salt and pepper in the mixture. i say add more spice in the mix because the corn does taste kind of bland. ...

I absolutely love this dish! Even my pickiest friends enjoyed it. I used hot diced chiles instead of the mild, and also have tried it with half cheddar and half pepper jack cheeses. I think leav...

I made this to go with the slow cooker taco soup! I didn't have enough sour cream so I used 8 oz. cream cheese instead and it was fantastic. I also sauteed the onions with that butter and my gue...

This was really good and my family liked it. I cooked it longer than the recipe said to get the golden brown top. I made the mistake of eating it straight out of the oven. I would wait 15-20 ...

This casserole was very good, but we all agreed the chilies got to be too much. Next time I will make it without the chilies for a sweeter corn casserole.

I prepared this recipe for a celabratory dinner for my mom's 77th birthday. Even my picky, don't-care-for-vegetable siblings asked for seconds! The only variant to the original is that I added...

Frickin awesome and pretty easy. I used fresh peppers instead of canned and egg beaters and fat free sour cream and it was amazing.

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