Saturday, January 22, 2011

Corn Casserole

I got this recipe from my friend Nicolle.  We used to have a dinner club when we were newlyweds.  She brought this to one of the dinners and everyone had to have another helping.  I have shared this recipe more than any other.  Everyone loves it.  It's easy to make and it is NOT low fat.  Enjoy!
  • 1 box of Jiffy cornbread mix
  • 1 egg
  • 1 stick of butter melted
  • 1 C. sour cream
  • 1 can of yellow and white corn
  • 1 can of cream style sweet corn
  1. Preheat oven to 350 degrees
  2. Mix all ingredients in a large bowl
  3. Spray a glass baking dish with cooking spray
  4. Pour batter into dish and bake for 1 hour
 Tips and Tricks:
  • I use Green Giant corn.  I think it tastes better.
  • This is so good with B-B-Q. 
  • It is easy to double this recipe, but bake it in two separate baking dishes.  It gets over done on the edges and soupy in the middle if you try to put a double batch in one baking dish.


  1. I know a few people who do something very similar and add crayfish tails. I think you've said Donald isn't so much into crayfish being added to things, but always an idea.

    You eat very well over there, Ellen! Making me think about my sad dinner tonight.

  2. Great tip on doubling! I doubled at Christmas, and cooked in the same dish. Now, I know- 2 separate dishes. I was thinking I probably should have cooked it longer.

  3. If you double it and want it in one dish, just use a longer dish...for one batch I use a 9x9 but if I double I use a 9x13 or whatever the next size up it.