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

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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

852 calories; protein 19.1g 38% DV; carbohydrates 81.7g 26% DV; fat 52.5g 81% DV; cholesterol 222mg 74% DV; sodium 1140.4mg 46% DV. Full Nutrition

Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2005
I changed the recipe for the kids and it turned out that everyone really loved it. I left out the cheese, I added a pinch of kosher salt, 1 tablespoon of sugar and added extra butter about 1/4 cup, I really didn't measure, I baked it in a buttered 9x13 cake pan for 40 to 45 minutes, I needed the oven for the rest of the dinner so I took it out about 2 hours, maybe even longer, before we ate and just set it on the counter the warm temperature was perfect so I love the fact that I was able to use the oven for other dishes and it also free up my time since I was busy preparing a large meal. It was a winner and since I try so many new recipes the family asked me to keep this one as a regular, it pleased every palate. Read More
(113)

Most helpful critical review

Rating: 3 stars
11/20/2006
I haven't made this yet but can't understand how 4 servings come out of an 8 x 12 pan. Can someone help me with this? Read More
(68)
212 Ratings
  • 5 star values: 161
  • 4 star values: 38
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
09/20/2005
I changed the recipe for the kids and it turned out that everyone really loved it. I left out the cheese, I added a pinch of kosher salt, 1 tablespoon of sugar and added extra butter about 1/4 cup, I really didn't measure, I baked it in a buttered 9x13 cake pan for 40 to 45 minutes, I needed the oven for the rest of the dinner so I took it out about 2 hours, maybe even longer, before we ate and just set it on the counter the warm temperature was perfect so I love the fact that I was able to use the oven for other dishes and it also free up my time since I was busy preparing a large meal. It was a winner and since I try so many new recipes the family asked me to keep this one as a regular, it pleased every palate. Read More
(113)
Rating: 5 stars
01/29/2006
I love this side dish, it's cheap, easy and reheats beautifully. I don't use canned niblet corn, I just fill the empty creamed corn can with frozen corn and use that instead. I'd consider the addition of some scallions to the mix to add color. And I swear by Jiffy corn bread mix for this recipe. I don't use the egg called for in this recipe. A suggestion to make life easier: I've found this casserole to be a great make ahead option to be microwaved before serving. Read More
(103)
Rating: 3 stars
11/19/2006
I haven't made this yet but can't understand how 4 servings come out of an 8 x 12 pan. Can someone help me with this? Read More
(68)
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Rating: 5 stars
01/20/2005
This corn cassrole reminded me of scalloped corn my grandmother made when I was younger! It was wonderful! I almost couldn't get enough during dinner and my husband ate all of the leftovers the next day! It was 'jiggly' in the middle when I took it out of the oven, which made me wonder what I did wrong, but after about 10 minutes it sat up and turned out wonderfully! Read More
(39)
Rating: 3 stars
05/21/2006
This is a really good recipe, this is the 2nd time I've made this recipe, I had never had corn casserole until one night I said I was tired of having just "plain old" vegetables, so I searched and found this, quick and easy. Unfortunately today, I forgot to add the cheese I just reminded myself. I was wondering if 350 is the right temperature because both times I have made this and it doesn't seem to be done in 30min, maybe it is because I'm not using a square dish? Also, do I need to drain the niblet corn? I did just in case. Well thanks for the awesome recipe. Read More
(25)
Rating: 5 stars
01/12/2006
YUMMO "ND"!!!! Didn't have any cheese in the house and I only used one stick of butter. Trust me, no need to add the extra calories and fat because this was absolutely fabulous!! Also used lite sour cream. I can't tell you how much my family loved this; even my daughter who doesn't really care for corn bread, muffins, creamed corn etc. She had two helpings and put some hot sauce on top to offset the slight sweetness of the dish. Thank you so much!!!! Read More
(20)
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Rating: 5 stars
11/10/2004
This is the first dish to disappear at the Thanksgiving and Christmas table. A family favorite we make every holiday - the kids will eat this up! I use sharp cheddar light sour cream & only 1 stick of butter instead of 2. Read More
(20)
Rating: 5 stars
11/26/2010
Yummy! Great for family reunions or get togethers. Easy to make and tastes great. Everyone will love this dish. NOTE: you need a 9x13 dish and you'll need to cook for 30-45 minutes. Also, make sure you drain your corn. This should help everyone who is having trouble getting theirs done in the center. Using 8x12 takes over an hour and the top gets too brown but the inside is still not done. Read More
(16)
Rating: 5 stars
08/04/2006
I have been making the recipe for a few years now. My husband's family loves it and always requests that I bring it to family dinners. Pretty much the only thing I change is that I add a couple of tablespoons of sugar. I also drain the whole kernel corn. Very yummy when right out of the oven! Read More
(15)