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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This corn casserole with cauliflower is a delicious cross between corn and cornbread.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.

  • Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

Nutrition Facts

275 calories; protein 4.5g; carbohydrates 28.4g; fat 17.1g; cholesterol 41.3mg; sodium 534.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/24/2019
I doubled the recipe used a gluten-free cornbread mix and riced cauliflower. I did drain the corn a little. Since the recipe was doubled and cooked in a 9x13 baking dish I extended the cooking time. The end result was a corn casserole that you would have no clue had cauliflower in it. It was good but out of personal preference if I were to make it again I'd skip the sugar on top. Read More