Baked Corn Casserole II recipe

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Ingredients

1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
½ cup butter

Nutrition Info

293.6 calories
carbohydrate: 32.4 g
cholesterol: 53.6 mg
fat: 17.3 g
fiber: 1.4 g
protein: 5.2 g
saturatedFat: 9.5 g
servingSize: -
sodium: 712.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix together the whole kernel corn, creamed corn, sour cream and egg.

  3. Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.

  4. Bake for 40 to 60 minutes or until the top is medium to dark brown.

Recipe Yield

10 servings

Recipe Note

This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe.

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