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Corn Casserole III

Corn Casserole III

Pam Mignuolo

Pam Mignuolo

This tasty compliment to any meal has great corn taste and texture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  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 1 quart casserole dish and bake for 40 minutes.
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Reviews

Kelly B
150

Kelly B

1/7/2007

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 cornbread a little sweet. This has a great texture.

Kelly
148

Kelly

10/18/2006

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. Bake 10 more minutes and it's perfect!

4LEENER
125

4LEENER

1/8/2006

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 every where I take it and never any leftovers.

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