Baked Corn Casserole II

55 Ratings
  • 5 star values: 39
  • 4 star values: 11
  • 3 star values: 5
Read Reviews

This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe.

By DEME
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Mix together the whole kernel corn, creamed corn, sour cream and egg.

  • Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.

  • Bake for 40 to 60 minutes or until the top is medium to dark brown.

Nutrition Facts

Per Serving:
294 calories; 17.3 g total fat; 54 mg cholesterol; 713 mg sodium. 32.4 g carbohydrates; 5.2 g protein; Full Nutrition

Popular in Corn Casserole

Reviews (48)

Read All Reviews

Most helpful positive review

BARBIJO
Rating: 5 stars
09/19/2003
Delicious! This has become a holiday favorite! I add 1/2 cup sugar to add a bit of sweetness - there are never any leftovers.
Helpful
(13)

Most helpful critical review

Lisa C
Rating: 3 stars
03/09/2009
I made this recipe as stated. It was too greasy and too wet. Even though I extended the baking time to a good 90 min. it was still too moist. It had a good flavor though. I would make this again with the following changes: definitely drain the whole kernel corn use only 1/2 cup sour cream and most of all use only 1/4 cup butter.
Helpful
(5)
55 Ratings
  • 5 star values: 39
  • 4 star values: 11
  • 3 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
BARBIJO
Rating: 5 stars
09/19/2003
Delicious! This has become a holiday favorite! I add 1/2 cup sugar to add a bit of sweetness - there are never any leftovers.
Helpful
(13)
JANEDOU1
Rating: 5 stars
05/22/2003
Was very good. I added celery onions and green pepper also allspice basil and oregano.
Helpful
(11)
MAMACARRIE
Rating: 5 stars
03/30/2003
This recipe was a hit with my family everyone really liked it!
Helpful
(10)
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Chrystie
Rating: 5 stars
11/18/2010
My family loves this. Also good with can diced jalapinos or chilis mixed in. For the ones that say it turns out to wet or moist. Don't omit anything!! The trick is to bake it for 10 to 15 minutes take it out and stir it. Then return it to the oven and finish baking.
Helpful
(6)
Rochelle
Rating: 4 stars
06/29/2009
My family loves this type of side dish. I did modify it as we do not like canned corn. I used 2 10oz bags of frozen corn then doubled the sour cream to replace the cans of whole kernel/creamed corn. I also added 1/2 of small sweet onion diced. Loved it and so did the whole family...a keeper!
Helpful
(6)
ISUGARBEAR
Rating: 5 stars
08/31/2008
Thank goodness they had a copier at the party I took this dish to and I thought to take the recipe. EVERYONE wanted it. I did double the recipe and added jalapeno peppers YUM! However in a 4-qt casserole it took 1 hr. 45 min. to cook. Should have used a 9 x 14 dish
Helpful
(6)
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Lisa C
Rating: 3 stars
03/09/2009
I made this recipe as stated. It was too greasy and too wet. Even though I extended the baking time to a good 90 min. it was still too moist. It had a good flavor though. I would make this again with the following changes: definitely drain the whole kernel corn use only 1/2 cup sour cream and most of all use only 1/4 cup butter.
Helpful
(5)
Julie Fegler
Rating: 5 stars
01/23/2010
I thought this was pretty good but it got "thumbs down" from my husband and kids. Nothing wrong with the recipe it turned out fine. They just didn't like it.
Helpful
(5)
W.Newton
Rating: 5 stars
05/16/2006
I LOVED THIS!!! It reminds me of something ChiChi's restaurant used to have on their manu called sweet corn cake.. it's delicious!
Helpful
(5)
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