Corn Casserole

Corn Casserole

82 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  Tracie

“All U.S. standard directions; it's easy to double or triple this one. My whole family loves this and their is never a spoonful left over ! Enjoy !”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well.
  3. Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.

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Reviews (82)

Rate This Recipe


The variation that I grew up on included sauteing the onion and 1 small green pepper (adds beautiful color) in the butter; 1 can creamed style corn and 1 can whole kernel corn. I'd encourage you to try these modifications. This is quite the Thanksgiving side dish! Note: start sauteing in an oven safe pan so you can bake it without having to dirty a casserole dish!



I am not fond of corn; I was forced to find a corn casserole recipe for my husband. I chose this one because it is effortless. I used real butter in place of margarine. I was shocked how wonderful this tasted! It is almost like cornbread stuffing without the hassle. I will make this every Thanksgiving- a new tradition...I might add some green chilies to give it some zing next time, but then again it was so tasty and easy the 1st time!



Very easy, but you really have to love corn to love this dish. Less butter is a must. 1/2 cup is enough. I used low fat sour cream and one can of regular corn and 1 of creamed corn.It was a bit bland. I will probably not make it again.

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Amount Per Serving (7 total)

  • Calories
  • 469 cal
  • 23%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 45.8 g
  • 15%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet



previous recipe:

Awesome and Easy Creamy Corn Casserole


next recipe:

Cheese Corn Casserole