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Egg-Free Sweet Corn Casserole

Rated as 4.67 out of 5 Stars

"A side dish so good, there will never be leftovers. Egg-less for those of us with egg allergies."
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Ingredients

55 m servings 401 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
  3. Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 401 calories; 19.9 g fat; 53.4 g carbohydrates; 7.4 g protein; 18 mg cholesterol; 1121 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Mixed in a chopped jalapeño pepper. Baked 45 mins. Topped w/ 1.5 cups of cheese. Baked approximately another 10 mins.

Most helpful critical review

A little too corny.

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A little too corny.

Mixed in a chopped jalapeño pepper. Baked 45 mins. Topped w/ 1.5 cups of cheese. Baked approximately another 10 mins.

I've made this for years but one difference adding a cup of grated cheese very good

This was really good but I think I'll add some sugar to it next time.

I've made this exact recipe numerous times and EVERY time I've been asked for the recipe! It is an awesome and easy go to!!!! I made it yesterday for a soccer picnic and it was a hit once agai...

VERY easy to make, mix and dump! My kind of recipe! :)

I made double the recipe for a dinner party. It was a huge hit. Folks asked me for the recipe. It's good hot, warm or cold.

SWITCH OUT the margarine for 1/2 -one HALF- cup of butter. You'll love it!