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.

DEME
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Ingredients

10
Original recipe yields 10 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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  • 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

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

Reviews (49)

Read More Reviews

Most helpful positive review

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. Read More
(14)

Most helpful critical review

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. Read More
(5)
56 Ratings
  • 5 star values: 40
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
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. Read More
(14)
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. Read More
(14)
Rating: 5 stars
05/22/2003
Was very good. I added celery onions and green pepper also allspice basil and oregano. Read More
(11)
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Rating: 5 stars
03/30/2003
This recipe was a hit with my family everyone really liked it! Read More
(10)
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! Read More
(6)
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. Read More
(6)
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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 Read More
(6)
Rating: 4 stars
07/10/2006
I made this in a 9x13 pan and it still took about the same baking time as the directions said to use for a casserole. The bread came out very moist but not too sweet. Slice yoursefl up some of this top with butter a squeeze of lime and a dash of chili powder and it's just delish! Read More
(5)
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! Read More
(5)
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. Read More
(5)
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. Read More
(5)