A cheap and  easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Cornbread Casserole

butter, melted

(15 ounce) can whole kernel corn

(15 ounce) can creamed corn

corn bread mix

sour cream

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


In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.


The original version of this recipe is better, but I can't seem to find it.

It is supposed to have one 8.5 ounce box of jiffy corn muffin mix, not cornbread mix, and 8 ounces of sour cream, not 1 ounce.

I've tried a few cornbread casserole recipes and this is by far the best! I love that there is no egg in it! I will never bother to try another corn casserole recipe again, this one was perfect!  Just a note, you do have to drain the whole kernel corn.

I believe the recipe should have one - 8 ounce sour cream. 
The recipe I use also calls for two eggs.

I made this for a work potluck and it went over great.  I gave the recipe out to a few.  I did take the advice of others and added 8 oz sour cream, 2 eggs and I aded 1/3 cup of white sugar.  The recipe didn't say whether or not to drain the corn and I did.  Next time, I'll leave the juice in.  I also dusted the buttered dish with a light coating of sugar.  This dish was gone in a flash!
Thank you.

We used 3 cups of Marie Calendar's cornbread mix (sweeter than most mixes), about 1/2 cup sour cream, and 4 TBS melted butter. Everybody loved it.

Great way to take ordinary corn bread and transform the traditional into something different good and very tasty. My family loves this recipe. It's tried and true I love the texture. I made one adjustment to it because when I cooked it for an hour it was still a little bit mushy so I kept cooking it for about 1 hour and 15 minute to an hour and a half. It was just right!

I love this recipe.  I accidently left out the butter the last time I made this, but the taste is still the same!  I'll be omitting the butter from now on when I make this.

OK, maybe I'm missing the point here but . . . this is just a "cake-y" textured cornbread, right? Not really a "casserole" 'cause there's nothing else in it!  That being said, I tried it anyway.  I made this EXACTLY per the recipe, but it wouldn't hold together--was very "chunky" (?) & didn't appear to have cooked long enough either!  Then, I read the reviews about 8oz. of sour cream (that's a BIG difference allrecipes' editors!) and suggestion of using 2 eggs.  Ummm . . . OK this is what I came up with: 2 eggs, 8oz. sour cream, slightly less than 1/2cup oil, one 15oz. can of creamed-style corn, 2 cups self-rising (white) corn meal, + 2 Tblsp.sugar.  Mix all ingredients together & pour into greased glass 9" x 9" dish and bake at 425 for 40-45 minutes.  A smooth, cakey-textured cornbread that HOLDS together!  (the hotter oven temp. helps "crisp" the edges/sides of this cornbread, making the pieces cut from the edges of the pan preferred!)  Yum!

1 stick of butter, melted 1 (15 ounce) can whole kernel corn, not drained 1 small can creamed corn 2 packages jiffy cornbread mix 8 ounces sour cream 2 eggs  Directions Preheat oven to 350 degrees F (175 degrees C).  In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.   I looked at a lot of recipes to try and figure out "Becky's" exact recipe.  I am still unsure that this is the correct amounts, but I don't really think you can go wrong  with these ingredients!  This recipe says to cook it for 1 hour... I would check it at 45 minutes.  Enjoy!

cornbread casserole

Servings: 6

Cost: $2.21 /serving

Author : Sarah Peipert

Ingredients

Instructions

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