Corn Casserole III

Corn Casserole III

380

"This tasty complement to any meal has great corn taste and texture. It can be served hot or cold."

Ingredients

50 m {{adjustedServings}} servings 364 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 824 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
  3. Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

380
  1. 476 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 corn...

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...

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...