Corn Casserole III

337 Reviews

“This tasty compliment to any meal has great corn taste and texture.” - by Pam Mignuolo

Ingredients

1 (8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
1 (8.5 ounce) package corn bread mix

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Metric US

Original recipe yields 8 to 10 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets and corn muffin mix.
Pour into a 1 quart casserole dish and bake for 40 minutes.

Nutrition

Amount Per Serving (9 total)

Calories
323 cal
16%

Fat
18.7 g
29%

Carbs
37.2 g
12%

Based on a 2,000 calorie diet

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Reviews (337)

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122

Kelly

Oct. 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..." See more 10 more minutes and it's perfect!"

119

Kelly B

Jan. 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 ..." See morea little sweet. This has a great texture."

103

4LEENER

Jan. 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..." See more where I take it and never any leftovers."

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