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Awesome and Easy Creamy Corn Casserole

Awesome and Easy Creamy Corn Casserole

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
LETSGGGO

LETSGGGO

This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 897 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
  2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
  3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
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Reviews

MommyFromSeattle
1502

MommyFromSeattle

3/27/2007

I have been making this for a solid 5 years and has been a hit everytime! But I always add something green, usually chopped green onions and place 4-5 stalk on top befor baking to make it visually appealing. You can also add chopped can chiles or diced pimentos (in a jar) for great color. And using low fat sour cream tastes exactly the same too. But after 5 years, and using 3 different ovens, this dish always takes about 50-55 min. to bake, not 45 min. Can also make ahead and refridgerate before you need to bake, just let it sit at room temperature for at least 30-45 min. Great for making ahead for a dinner party. Be sure to print out recipes because you will get asked!

MARTIEDARLING
609

MARTIEDARLING

9/22/2004

This really is very easy. I wanted to "test drive" this dish before Thanksgiving and I have now made it twice for my husband. It's made the cut! We think that it reminds us of hushpuppies so we call it "Hushpuppy Casserole." The first time I made this I added the extra water from the canned corn, as suggested. That made it overly moist. This time I poured in only half of the corn water and we both thought the dish was better (it was a little firmer). I agree that real butter is the best (but the first time I used margarine, and it tasted fine!) My mother-in-law suggested adding bacon, too. I find, depending on the dish, it might take longer to bake than you were planning on. Still, nothing beats this dish--YUM!

BMORRIS111
562

BMORRIS111

11/2/2005

Has anyone ever made this in advance? I'd like to make it for Thanksgiving and it would be so much easier if I could just make it the night before. HELP!

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