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Corn Casserole III

Read Reviews (337)

"This tasty compliment to any meal has great corn taste and texture." — Pam Mignuolo

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Original recipe makes 8 to 10 servings Change Servings

1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn

1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets and corn muffin mix.
Pour into a 1 quart casserole dish and bake for 40 minutes.

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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. Bake 10 more minutes and it's perfect!

—Kelly

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Most Helpful Critical Review

Nov 19, 2010

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 lots of compliments on it, though. I think next time I'd add 2 eggs so it's a little fluffier. It was really thin and dense. (I used a cake pan instead of 1 qt dish too). Took 1 hour to bake.

—megustacomer

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421 Ratings

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Jan 07, 2007

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 cornbread a little sweet. This has a great texture.

—Kelly B

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Jan 08, 2006

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 every where I take it and never any leftovers.

—4LEENER

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Nov 15, 2009

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!

—BakeNCakes

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Nov 02, 2007

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!

—Jassamyn

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Feb 22, 2007

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. .

—KELRICHARDS

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Dec 06, 2005

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 muffin mix. All in all though, it has a good chance of replacing the macaroni & cheese that my family can't seem to get enough of.

—mamaj

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Nutrition

Calories
323 kcal
16%

Carbohydrates
37.2 g
12%

Cholesterol
39 mg
13%

Fat
18.7 g
29%

Fiber
1.7 g
7%

Protein
5.2 g
10%

Sodium
732 mg
29%

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

Nutritional Information

Corn Casserole III

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 323
Calories from Fat: 169

% Daily Value *
Total Fat 18.7g 29 %
Saturated Fat 10.4g 52 %
Cholesterol 39mg 13 %
Sodium 732mg 29 %
** Potassium 174mg 5 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 1.7g 7 %
Protein 5.2g 10 %
Sugars 6.1g
Vitamin A 12 %
Vitamin C 5 %
Calcium 12 %
Iron 13 %
** Thiamin 4 %
** Niacin 9 %
** Vitamin B6 4 %
** Magnesium 7 %
Folate 34 %

* 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.