Corn Casserole I

Corn Casserole I

264

"This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!"

Ingredients

1 h 30 m {{adjustedServings}} servings 378 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
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Reviews

264
  1. 327 Ratings

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I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned...

Updated 11/25/04: Baked it in a 9x13 pan for 1 hour 45 minutes - knife still didn't come out clean, but after it sat for a bit the consistency was perfect. This is excellent and seemed to be...

I used 2 can of corn and one creamy corn, made it a little crunhier. i added some more salt and pepper in the mixture. i say add more spice in the mix because the corn does taste kind of bland. ...