Corn Bread Casserole Recipe
Corn Bread Casserole Recipe
- 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
- 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.
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.
Reviews for Corn Bread Casserole
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"I love the texture of this casserole so much better than the version I used to make that used sour cream."
"Really good! Followed advice in reviews except used homemade "creme fraiche",(always have it on hand.)"
"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."
"This is amazing!! I will delete all my other cornbread casserole recipes and only use this one! We ate the whole thing with our meal. Delicious!"
"Options can push this dish in many directions. Made it for a breakfast brunch, a cross between bread and moist muffin, I only put in one can cream corn, 2 eggs, dry onion bits, put a layer of butter in the bottom of my 350 deg per heated 12" cast iron fry pan and baked till a slightly moist tooth pick came out. Freezes good too."
"Great recipe! I added about 4 cut up bacon strips and it was delicious! Served it for Thanksgiving and it was a hit with kids and adults!"
"<p>OMG!! delicious! i've made this before and my husband loved it. but this time, along with the changes in the reviews i added an extra 1/2 package of cornbread mix. so 1 1/2 boxes of cornbread mix in total. I have to tell you, I'M ECSTATIC!! omg!! i've been trying to replicate this dish that my sis brings to the holiday parties for so long. but everytime it comes out too wet and casserole-ish for me. i wanted more cornbread, less casserole. well...this was PERFECT! its sooo delicious. still plenty wet and corny on the inside but surrounded by more cornbread. its truly a hit for me. if you're looking for something like that then def try this tweak.</p><p>ps. it tastes like the outside of a corndog. omg it just hit me. you could add little pieces of hot dog to the recipe and make it a corndog casserole!!!</p>"
"OMG!! delicious! i've made this before and my husband loved it. but this time, along with the changes in the reviews i added an extra 1/2 package of cornbread mix. so 1 1/2 boxes of cornbread mix in total. I have to tell you, I'M ECSTATIC!! omg!! i've been trying to replicate this dish that my sis brings to the holiday parties for so long. but everytime it comes out too wet and casserole-ish for me. i wanted more cornbread, less casserole. well...this was PERFECT! its sooo delicious. still plenty wet and corny on the inside but surrounded by more cornbread. its truly a hit for me. if you're looking for something like that then def try this tweak."
"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!"
"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 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!"
"I often add chipped up bacon or small-dice cubes of ham to the batter"
"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."
"The PERFECT recipe. An all-time favorite that the kids LOVE!! :) So happy to find this recipe again!"
"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."
"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."
"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."
"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!"
"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."
"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."
"could add sausage"