Cornbread Casserole

Cornbread Casserole

139 Reviews 3 Pics
Sarah Peipert
Recipe by  Sarah Peipert

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (139)

Rate This Recipe
Chelsea
337

Chelsea

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.

Yokie
213

Yokie

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

Michigan Mommy
199

Michigan Mommy

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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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