Read reviews (17)
Rate recipe
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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!
Reviewed on Jan. 25, 2010 by destine
I am always asked for the recipe when I bring this dish to family gatherings. I use the changes suggested by annicehodge. Even picky eaters will love this. The great thing is that this is so easy to make.
Reviewed on Apr. 13, 2008 by annicehodge
Substitute 2 eggs, 1/2 cup butter.Omit garlic powder and paprika.Add 1 cup sour cream.Preheat oven to 350 degrees. Grease 13x9" baking dish.Combine butter and corn bread mix; mix well. Add corns, sour cream and eggs; mix. Pour into prepard baking dish. Bake 30 minutes. Serves 8.
Substitute 2 eggs, 1/2 cup butter.
Omit garlic powder and paprika.
Add 1 cup sour cream.
Preheat oven to 350 degrees. Grease 13x9" baking dish.
Combine butter and corn bread mix; mix well. Add corns, sour cream and eggs; mix. Pour into prepard baking dish. Bake 30 minutes. Serves 8.
Reviewed on Jan. 08, 2008 by ladriver1
could add sausage
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013