- 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
- 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.
Reviews forCorn Bread Casserole
"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 favorite corn bread recipe.Delicious and I to add some peppers for a bit of warmth."
"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."
"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."
"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"
"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.)"
"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!"