Cornbread Casserole

Cornbread Casserole

144

"A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!"

Ingredients

{{adjustedServings}} servings 414 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1188 mg
  • 48%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

144
  1. 179 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

I believe the recipe should have one - 8 ounce sour cream. The recipe I use also calls for two eggs.

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!...