Recipe by Sarah Peipert
"A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
whole kernel corn
1 (15 ounce) can
1 (8.5 ounce) package
corn bread mix
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.
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.
I believe the recipe should have one - 8 ounce sour cream.
The recipe I use also calls for two eggs.
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!
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.
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!
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.
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! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A creamy squash casserole with a custard-like texture and crunchy topping.
Creamy and cheesy breakfast hashbrown casserole.
See how to make fluffy sweet potatoes with a crunchy pecan topping.