Corn Bread Casserole Recipe
Corn Bread Casserole Recipe photo by Taste of Home

Corn Bread Casserole Recipe

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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
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 4-6 servings


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 egg
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

Nutritional Facts

1 slice: 311 calories, 10g fat (4g saturated fat), 54mg cholesterol, 777mg sodium, 50g carbohydrate (14g sugars, 3g fiber), 6g protein


  1. In a large bowl, combine all ingredients. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown. Yield: 4-6 servings.
Originally published as Corn Bread Casserole in Quick Cooking May/June 1998, p23

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Reviewed Mar. 27, 2016

"Delicious! My husband loved this so much he asked me to make it again the very next day. I added a handful of cheddar cheese and a bit of jalape?o for just a little kick."

Reviewed Feb. 29, 2016

"This is good and easy to make. I didn't add any of the seasoning but did add in a handful of cheddar cheese. We all enjoyed this"

Reviewed Dec. 27, 2014

"I love the texture of this casserole so much better than the version I used to make that used sour cream."

Reviewed Jun. 23, 2014

"Really good! Followed advice in reviews except used homemade "creme fraiche",(always have it on hand.)"

Reviewed Jan. 29, 2014

"We really liked this the first time I made it. The second time, I used a 12-muffin recipe for the corn bread/muffin mix and it was too much bread for the texture the original has; I guess I needed to make an 8-muffin recipe."

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