Corn Casserole II


This is an easy recipe which I love every time I make it. Good HOT or COLD!

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
4 servings


  • 1 (15 ounce) can cream-style corn

  • 1 (11 ounce) can whole niblet style corn

  • 2 eggs

  • 1 cup sour cream

  • 1 (8.5 ounce) package dry corn bread mix

  • ½ cup butter, melted

  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.

  2. In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.

  3. Bake in a preheated oven for 30 minutes or until lightly brown.

  4. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Nutrition Facts (per serving)

852 Calories
53g Fat
82g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 852
% Daily Value *
Total Fat 53g 67%
Saturated Fat 30g 152%
Cholesterol 222mg 74%
Sodium 1140mg 50%
Total Carbohydrate 82g 30%
Dietary Fiber 4g 15%
Total Sugars 17g
Protein 19g
Vitamin C 8mg 42%
Calcium 407mg 31%
Iron 3mg 14%
Potassium 310mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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