Corn Casserole

4.6 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 150.7
  • Total Fat: 7.0 g
  • Cholesterol: 34.4 mg
  • Sodium: 314.4 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Corn Casserole calories by ingredient
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Number of Servings: 16


    1 stick margarine
    16 oz. canned corn
    16 oz. canned cream corn
    1 box Jiffy corn muffin mix
    16 oz. sour cream
    salt and pepper


Mix together and bake, uncovered, at 350 for 1 hour and 15 minutes in 1 quart casserole.

Number of Servings: 16

Recipe submitted by SparkPeople user KARICHELLE.

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Member Ratings For This Recipe

  • Incredible!
    4 of 4 people found this review helpful
    This was GR*8. I did modify it a bit. 1st cut recipe in half for normal dinner. Used Country Crock in place of margarine; Omited Cream corn so used full can of corn w/liquid; Used Lite Sour Cream and less of (instead of 8oz used only 1-1/3 c) This made 8 servings w/Calories of 114 - 10/20/09

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  • NOT VEGETARIAN if you use Jiffy corn mix, which I just discovered contains lard. What a disappointment! Next time I'll have to splurge on the organic corn bread mix. - 11/23/11

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  • My entire family loves this. - 4/26/11

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  • I made a similar casserole today. It was with Mexican Cornbread so it was a little nippy. - 3/29/11

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  • I use 8 oz sour cream i/2 or no butter & add small can of green chillis. My whole family loves this dish. - 1/16/11

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  • 0 of 1 people found this review helpful
    I hope it will work with olive oil & reduced fat or fat free sour cream. Otherwise, sounds great! Thanks. - 1/9/11

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  • making this for THANKSGIVING thank you for the recipe - 11/23/10

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  • Really good! Only question is, are you supposed to drain the canned corn or not???? - 10/10/10

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  • EXCELLENT!!!!!! - 11/26/09

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  • turned out pretty good I am going to make it this Thanksgiving! - 11/13/09

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  • It was OK, but seemed like it was missing something... also, it says to use a 1 qt. dish, I only had a 1 1/2 qt. dish, so I used that, and it overflowed when it was baking! Made a mess in my oven. I will try again using half as much sour cream and margarine as others have suggested here. - 3/9/09

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  • This sounded SO D-LICIOUS. I made it for Thanksgiving. 3 out of 6 liked it quite well and 3 of us didn't care for it. Thanks anyway. It was fun to try a new recipe. - 12/10/08

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  • This recipe was simple and freakin' good! I only used 1/2 cup butter and 1/2 cup of sour cream the second time I made it (in one week!) and it was even better than the first time I made it with the ingredients listed.. Good way to save calories and keep it tasting great! - 11/28/08

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  • In the full ingredients, it lists light margarine and light sour cream. It also lists an egg which is not in the recipe. Should the egg be added? - 11/27/08

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  • This recipe is easy and delicious, but has to be for special occasions because I'd eat too much of it! - 11/24/08

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  • Use Mexicali corn for a little bit of color. - 11/24/08

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  • I've made this on holidays for several years. Very good but has to wait for special occasions since I enjoy it so much! - 11/22/08

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  • I make this recipe every year and usually one for my husband to take to work. We love this stuff! - 11/20/08

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  • Very good, but makes way too much for just two people. I think I'll save it for holiday gatherings. - 1/27/08

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  • my family have been making this for +20 years its a favorite of mine and my little brother since we were little. just we never put in the salt. ill have to try that next time. - 1/16/08

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  • I somehow managed to forget the stick of butter and this recipe was STILL great! - 12/27/07

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  • This recipe can be made lighter by using low fat sour cream and you only need 1/2 stick margarine or butter - 11/27/07

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  • I use 8ozs of sour cream. Unhealthy very rich. - 11/24/07

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  • I made this also for Thanksgiving. I used only 8 oz sour cream, I also drained the reg corn. It is great. - 11/24/07

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  • I made this for Thanksgiving, but our family recipe has only 8 oz of sour cream. The regular corn is undrained, by the way. This is absolutely delicious! But it's too rich for anything but holidays. I only cook for 2 and would over-eat since it's soooo good! - 11/23/07

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