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It's easy to add variety to this dish by stirring in cooked, crumbled bacon. since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of the casserole for him.—Carrina Cooper, McAlpin, Florida
Nutritional Facts 1 serving (1 slice) equals 311 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 777 mg sodium, 50 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Corn Bread Casserole in Quick Cooking May/June 1998, p23
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Reviewed on Jan. 29, 2012 by PortBelGus
I followed not2thin's lead and added 6 oz Greek yogurt (fat-free, Trader Joe's brand), another egg and a bit more butter. Might add more spice next time - it turned out a little bland BUT I served it with very spicy gumbo and it was just right for that! It's a winner - very easy and super quick!
Reviewed on Jan. 16, 2012 by not2thin
I used 4 cups corn, 1 pkg, muffin mix, 2 eggs, 1 stick butter(melted), 1 cup plain greek yogurt, 1/2 tsp garlic powder, chopped jalapeno. sprinkled paprika on top. 13x9 pan.Wonderful, even leftover, reheats well.
I used 4 cups corn, 1 pkg, muffin mix, 2 eggs, 1 stick butter(melted), 1 cup plain greek yogurt, 1/2 tsp garlic powder, chopped jalapeno. sprinkled paprika on top. 13x9 pan.
Wonderful, even leftover, reheats well.
Reviewed on Sep. 14, 2011 by TeriJean62
I used the same revisions mentioned here (more butter, add sour cream, bake it longer, etc), and also have added diced green chilies and shredded cheese before baking. Excellent served in a bowl with chicken tortilla soup over the top!
Reviewed on Sep. 06, 2011 by mariannette
I often add chipped up bacon or small-dice cubes of ham to the batter
Reviewed on Jun. 26, 2011 by arabel88
I love this recipe, though I do usually end up cooking it a bit longer... more like 45 minutes to an hour, but wouldn't change a thing otherwise. Taking this to work for a potluck tomorrow.
Reviewed on May. 17, 2011 by barefootgigi
The PERFECT recipe. An all-time favorite that the kids LOVE!! :) So happy to find this recipe again!
Reviewed on Mar. 08, 2011 by kafaughn
Made with the revisions below, except I didn't have any sour cream so I used plain Greek yogurt instead. Also added in the paprika and garlic powder. My whole family loved it.
Reviewed on Mar. 07, 2011 by Sprowl
For those who save the magazines, this recipe was actually in the Premier issue which was Jan/Feb of 98, page 23. Good and easy, but like the changes others have made too.
Reviewed on Oct. 31, 2010 by funmomof7
I LOVE to take this to potlucks with the revisions by a previous reviewer and i double the recipe and put it in a larger pan. My 12 year old daughter often makes it.
Reviewed on Aug. 27, 2010 by Careaga
Made the recipe plus all the extra ingredients suggested by annicehodge but did not leave out the spices. It was fantastic. My husband drizzled maple syrup on it when rewarming it for a snack and suggested that we add this to our brunch menu as well. Excellent!
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