Egg-Free Sweet Corn Casserole


This corn casserole without eggs is so good that there will never be leftovers. It's perfect for those of us with egg allergies.

close up view of Sweet Corn Casserole in a baking dish
Prep Time:
5 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
55 mins


  • 1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained

  • 1 (15 ounce) can cream-style corn (such as Del Monte®)

  • 1 (7.5 ounce) package corn bread mix (such as Jiffy®)

  • ¼ cup margarine, melted

  • 1 (8 ounce) container sour cream


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into 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.

Nutrition Facts (per serving)

401 Calories
20g Fat
53g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 401
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 36%
Cholesterol 18mg 6%
Sodium 1121mg 49%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 9%
Total Sugars 9g
Protein 7g
Vitamin C 5mg 23%
Calcium 135mg 10%
Iron 2mg 10%
Potassium 262mg 6%

* 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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