Corn Bread Casserole Recipe

5 28 34
Corn Bread Casserole Recipe
Corn Bread Casserole Recipe photo by Taste of Home
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Corn Bread Casserole Recipe

Read Reviews
5 28 34
Publisher Photo
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole for him. —Carrina Cooper, McAlpin, Florida
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.

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

Directions

In a large bowl, combine all ingredients. Pour into a greased 11x7-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 slice: 311 calories, 10g fat (4g saturated fat), 54mg cholesterol, 777mg sodium, 50g carbohydrate (14g sugars, 3g fiber), 6g protein.

  • 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 11x7-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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Reviews forCorn Bread Casserole

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Queenlalisa User ID: 15400 273145
Reviewed Sep. 17, 2017

"This is a very delicious dish. Very easy to add different ingredients you like. I have made twice. The second time I added cheese and a few jalape?os. Delicious both ways."

MY REVIEW
jeanschwalm User ID: 1668610 269485
Reviewed Jul. 15, 2017

"Dear Maiden Faire, most anything can be considered a "casserole." This is simply delicious! It goes well as a side dish to many meals--ribs, any meat meal really. I take it to potlucks and always bring an empty bowl home! You have to try it. If you like cornbread and corn you will love it!"

MY REVIEW
recyclefraulein123 User ID: 3447440 269012
Reviewed Jul. 5, 2017

"Maiden Faire. I to grew up in Germany (military father and german mother) and I didn't know about casseroles til I moved to the states. I love them. easy to make and delicious. My brothers (german too) love chicken spaghetti casserole."

MY REVIEW
Joanne User ID: 7825104 268654
Reviewed Jun. 28, 2017

"My favorite corn bread recipe.Delicious and I to add some peppers for a bit of warmth."

MY REVIEW
Maiden Faire User ID: 5247517 268652
Reviewed Jun. 28, 2017

"OK, i don't know if any of the previous reviewers still come and look at the reviews, but I have questions, please forgive my ignorance, I am born and breed native Los Angeles girl, and while I've traveled and lived in various other areas, the South is a whole different world that I've never been to. I'm more comfortable in Germany than any southern states. So please kindly enlighten me....

1) How is this a casserole? Growing up and from other casserole recipes I've seen (I don't make casseroles) I've been lead to believe that a casserole is a main budget dish consisting of a meat, a starch (usually pasta, sometimes rice or potatoes), and most likely a can of condensed soup (the main reason I don't do casseroles) as a binder. Like tuna, hamburger, or chicken casseroles... not a side dish as this seems to be.
2) This seems more like a corn pudding; is it kind of like that? Over 20 years ago i was invited to Christmas dinner by a couple I loved dearly, and they had southern roots. She made the most delicious corn pudding and sweet potato pudding (I hate sweet potatoes) for which I have been trying to duplicate for years. She's one of those amazing creatures that can throw in all the ingredients until it looks right, so she didn't have written recipes.
3) Apart from a holiday side dish or potluck, what would you serve this with? I usually only make cornbread to go along with chili, or beef stew.
4) How do you make homemade creme fraiche? Do you use it in the same amount as sour cream or Greek yogurt? I try to make everything as much as possible from scratch. I don't even buy seasoning mixes (like taco seasoning), Ranch mix, or seasoning salt... I make my own.
5) I don't buy cornbread mix, I make it from scratch for which my recipe outshines even Marie Callender's famous cornbread (wish I could take credit but alas it isn't my original recipe). How can I adapt this recipe to use with my homemade cornbread recipe?
Thank you my Taste of Home family for educating me and giving me advice.
Much peace and love."

MY REVIEW
tamarapearson User ID: 3272516 246086
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."

MY REVIEW
lepleyracing User ID: 1497870 244672
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"

MY REVIEW
TNbluffbaker User ID: 46423 216092
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."

MY REVIEW
linnylu User ID: 3847602 21590
Reviewed Jun. 23, 2014

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

MY REVIEW
keverwann User ID: 1807985 50790
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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