Corn Casserole

Corn Casserole

84

"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 !"
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Ingredients

50 m servings 469 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1189 mg
  • 48%

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. Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well.
  3. Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.

Reviews

84
  1. 103 Ratings

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Most helpful positive review

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 yo...

Most helpful critical review

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 b...

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 yo...

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 wonde...

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 b...

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 n...

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...

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 g...

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...

I used only a few tablespoons of margarine. I also doubled the cornbread mix. It was delicious. Next time I also think I will try adding some peppers to make it a little spicy.