Total TimePrep: 5 min. Bake: 30 min.
- 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) cornbread/muffin mix
- 1 large 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.
Test Kitchen Tips
Nutrition Facts1 slice: 311 calories, 10g fat (4g saturated fat), 54mg cholesterol, 777mg sodium, 50g carbohydrate (14g sugars, 3g fiber), 6g protein.
Sep 16, 2019
I actually love this stuff! I just add more butter and right before time is up butter up the top of the cornbread, no garlic or paprika. Its usually gone fast so its the last thing out of the kitchen.
Jul 29, 2019
To be considered a casserole the dish must be the main course. Of course, that's just my opinion
Nov 19, 2018
fast and easy. great for gatherings
Jul 2, 2018
Dear Maiden Faire -- your description of a casserole with meat and cheese is and veggies or rice is the most common, but a casserole can be construed as many different dishes served in a traditional casserole dish, which is large rectangle (sometimes square), moderately deep 3-4 inches, pottery dish (sometimes with an open top, sometimes a glass lid) in which you can bake the meat and potatoes you've described, but other dishes as well. Typically these are always going to be moist, damp or "scoopable" entrees which have been made by combing a variety of loose ingredients. This cornbread dish is moist, has loosely added ingredients, and is scooped or spooned out softly, rather than necessarily being firm enough to cut into squares, like cornbread. So with this mind, you could call a peach cobbler a casserole of the dessert variety, a lasagna a casserole of the pasta variety, and a sweet bread pudding or bread egg strata a casserole of the breakfast variety. All of these dishes are moist and spooned out of a casserole dish.
Jul 1, 2018
Dear Maiden Faire, make this as you would your usual homemade cornbread recipe. Add the two types of corn, garlic, paprika, and 1/4 cup of sugar if your cornbread tends to be savory and not sweet. Preferably use yellow corn meal to white but either will work. Then complete as you normally would adding cooking time to adjust for the extra liquid. There you have it. It should work. The sweet potato casserole you are looking for uses about 4 to 6 cups mashed cooked sweet potatoes. 3 eggs, a cup of evap milk, sugar, and vanilla. Some people add orange juice. Some people put marshmallows on top ( yuk) but you can find hundreds of variations on line .
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.
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!
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.
Jun 28, 2017
My favorite corn bread recipe.Delicious and I to add some peppers for a bit of warmth.
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.