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Photo of Corn Casserole III by Pam Mignuolo

Corn Casserole III

Rated as 4.66 out of 5 Stars
 made it  |  451 reviews   |   photos

Recipe by:

"This tasty complement to any meal has great corn taste and texture. It can be served hot or cold."
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Ingredients

50 m servings 364 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
  3. Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.
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Nutrition Facts


Per Serving: 364 calories; 21.1 g fat; 41.9 g carbohydrates; 5.8 g protein; 44 mg cholesterol; 824 mg sodium. Full nutrition

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Reviews

Read all reviews 451
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  1. 573 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 corn...

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Most helpful critical review

I made this for a potluck. I followed the recipe, but used light sour cream and added 1 egg. I thought it was a little too greasy for my tastes, wish I would have added 1/2 the butter. I got ...

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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 corn...

Read more

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...

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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...

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This exact recipe is all over the web. The only variant is in the egg. I added 1 egg. Didn't drain the creamed corn, did drain the regular corn, used low fat sour cream, and my butter was salted...

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I have been making this for about 10 years and it is expected every year! I have given this recipe to many people as well and everyone loves it! Great recipe and soooooooo easy!!! Perfect!

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Great recipe. I also added 1 egg to thicken the casserole and cooked it for about 20 min extra. I will save this recipe and use again. Thanks!

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This casserole is delicious- makes a great side dish, but I would recommend stirring it before serving. It takes away from the initial appearance, but helps the casserole from being too runny. .

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Tried this recipe this past Thanksgiving, and it was mouth-watering. The next time I cook it)which will be soon), I will use all of the liquid from the whole kernel corn, and a tad less of the m...

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I love this recipe. Everyone has demanded that I make this one again soon. I doubled the recipe, added about a cup a shredded Sharp Cheddar cheese, added 2 eggs and baked it in a 9x13" pan. The ...

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