Cornbread Casserole

135 Reviews

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

Ingredients

1/4 pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.

Nutrition

Amount Per Serving (6 total)

Calories
414 cal
21%

Fat
21.2 g
33%

Carbs
54.4 g
18%

Based on a 2,000 calorie diet

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Reviews (135)

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303

Chelsea

Dec. 16, 2006

"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 oun..." See morece."

189

Yokie

Nov. 23, 2006

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

175

Michigan Mommy

Dec. 28, 2003

"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..." See more a note, you do have to drain the whole kernel corn."

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