A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts

414 calories; protein 6.7g 14% DV; carbohydrates 54.4g 18% DV; fat 21.2g 33% DV; cholesterol 43.8mg 15% DV; sodium 1188mg 48% DV. Full Nutrition

Reviews (198)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2003
I've tried a few cornbread casserole recipes and this is by far the best! I love that there is no egg in it! I will never bother to try another corn casserole recipe again, this one was perfect! Just a note, you do have to drain the whole kernel corn. Read More
(253)

Most helpful critical review

Rating: 3 stars
12/17/2006
The original version of this recipe is better, but I can't seem to find it. It is supposed to have one 8.5 ounce box of jiffy corn muffin mix, not cornbread mix, and 8 ounces of sour cream, not 1 ounce. Read More
(479)
261 Ratings
  • 5 star values: 188
  • 4 star values: 45
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 6
Rating: 3 stars
12/16/2006
The original version of this recipe is better, but I can't seem to find it. It is supposed to have one 8.5 ounce box of jiffy corn muffin mix, not cornbread mix, and 8 ounces of sour cream, not 1 ounce. Read More
(479)
Rating: 5 stars
12/28/2003
I've tried a few cornbread casserole recipes and this is by far the best! I love that there is no egg in it! I will never bother to try another corn casserole recipe again, this one was perfect! Just a note, you do have to drain the whole kernel corn. Read More
(253)
Rating: 3 stars
11/23/2006
I believe the recipe should have one - 8 ounce sour cream. The recipe I use also calls for two eggs. Read More
(243)
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Rating: 5 stars
11/16/2007
I made this for a work potluck and it went over great. I gave the recipe out to a few. I did take the advice of others and added 8 oz sour cream, 2 eggs and I aded 1/3 cup of white sugar. The recipe didn't say whether or not to drain the corn and I did. Next time, I'll leave the juice in. I also dusted the buttered dish with a light coating of sugar. This dish was gone in a flash! Thank you. Read More
(100)
Rating: 5 stars
04/02/2006
We used 3 cups of Marie Calendar's cornbread mix (sweeter than most mixes), about 1/2 cup sour cream, and 4 TBS melted butter. Everybody loved it. Read More
(55)
Rating: 4 stars
11/13/2007
Great way to take ordinary corn bread and transform the traditional into something different good and very tasty. My family loves this recipe. It's tried and true I love the texture. I made one adjustment to it because when I cooked it for an hour it was still a little bit mushy so I kept cooking it for about 1 hour and 15 minute to an hour and a half. It was just right! Read More
(48)
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Rating: 5 stars
12/01/2005
I love this recipe. I accidently left out the butter the last time I made this but the taste is still the same! I'll be omitting the butter from now on when I make this. Read More
(37)
Rating: 3 stars
05/10/2010
OK, maybe I'm missing the point here but . . . this is just a "cake-y" textured cornbread, right? Not really a "casserole" 'cause there's nothing else in it! That being said, I tried it anyway. I made this EXACTLY per the recipe, but it wouldn't hold together--was very "chunky" (?) & didn't appear to have cooked long enough either! Then, I read the reviews about 8oz. of sour cream (that's a BIG difference allrecipes' editors!) and suggestion of using 2 eggs. Ummm . . . OK this is what I came up with: 2 eggs, 8oz. sour cream, slightly less than 1/2cup oil, one 15oz. can of creamed-style corn, 2 cups self-rising (white) corn meal, + 2 Tblsp.sugar. Mix all ingredients together & pour into greased glass 9" x 9" dish and bake at 425 for 40-45 minutes. A smooth, cakey-textured cornbread that HOLDS together! (the hotter oven temp. helps "crisp" the edges/sides of this cornbread, making the pieces cut from the edges of the pan preferred!) Yum! Read More
(35)
Rating: 5 stars
11/25/2002
I LOVE this recipe! I printed it out last year and have made it at least 10 times since. I wouldn't change anything! The only thing I notice is that the recipe doesnt say to drain the can of regular corn. Oh and it really does need about an hour to bake. but SO YUMMY!:) Read More
(30)