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

Corn Bread Casserole Recipe

Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Corn Bread Casserole

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 23, 2014

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

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 27, 2013

"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!"

MY REVIEW
Reviewed Dec. 17, 2012

"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."

MY REVIEW
Reviewed Nov. 24, 2012

"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!"

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