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My review
Corn Casserole I
Polly Woodard
"This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!"
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Ingredients
1 h 30 m servings 378Original recipe yields 9 servings (8 to 10 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 312387 Ratings
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Most helpful positive review
9/3/2007
I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned...
Most helpful critical review
11/29/2010
I personally didn't care at all for this recipe. I've never had corn casserole before so maybe I'm just not a corn casserole fan in general.
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9/3/2007
I only used 1 can of cream-style corn and for a little ease, used Jiffy cornbread mix, which gave this some sweetness. You can also consider adding jalapenos for an additional kick. This turned...
3/2/2003
Updated 11/25/04: Baked it in a 9x13 pan for 1 hour 45 minutes - knife still didn't come out clean, but after it sat for a bit the consistency was perfect. This is excellent and seemed to be...
11/27/2006
I used 2 can of corn and one creamy corn, made it a little crunhier. i added some more salt and pepper in the mixture. i say add more spice in the mix because the corn does taste kind of bland. ...
12/8/2005
I absolutely love this dish! Even my pickiest friends enjoyed it. I used hot diced chiles instead of the mild, and also have tried it with half cheddar and half pepper jack cheeses. I think leav...
11/30/2006
I made this to go with the slow cooker taco soup! I didn't have enough sour cream so I used 8 oz. cream cheese instead and it was fantastic. I also sauteed the onions with that butter and my gue...
1/17/2004
This was really good and my family liked it. I cooked it longer than the recipe said to get the golden brown top. I made the mistake of eating it straight out of the oven. I would wait 15-20 ...
11/10/2002
I prepared this recipe for a celabratory dinner for my mom's 77th birthday. Even my picky, don't-care-for-vegetable siblings asked for seconds! The only variant to the original is that I added...
5/3/2002
This casserole was very good, but we all agreed the chilies got to be too much. Next time I will make it without the chilies for a sweeter corn casserole.
9/15/2007
Frickin awesome and pretty easy. I used fresh peppers instead of canned and egg beaters and fat free sour cream and it was amazing.