Baked Corn Casserole


5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 10.8 g
  • Cholesterol: 67.5 mg
  • Sodium: 351.8 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 7.6 g

View full nutritional breakdown of Baked Corn Casserole calories by ingredient


Introduction

Yummy Corny Corn Bread Yummy Corny Corn Bread
Number of Servings: 12

Ingredients

    1 can whole kernel corn (drained)
    1 can cream corn
    1 cup sour cream
    1/2 cup soft butter
    1 tbsp sugar
    1 box Jiffy Corn Muffin Mix
    2 eggs
    2 cups shredded cheese

Directions

Preheat oven to 350. Mix the first 5 ingredients. Beat the 2 eggs. Add the eggs. Mix in corn muffin mix. Mix in 1 cup of cheese. Bake in oven for 40-50 minutes. After the dish is baked, sprinkle the remaining amount of cheese on top then return back to the oven until melted. Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user UNIQUECHAR.

Member Ratings For This Recipe


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    Incredible!
    For years, this recipe has been at almost every holiday dinner we have. WE OMIT THE SUGAR AND EGGS - they are not needed and just add calories. We also use 1 1/3 cups shredded cheese. Wonderful dish! - 9/11/13


  • no profile photo

    Incredible!
    Great dish for Thanksgiving dinner ... enjoyed by all! I did use low fat sour cream, omitted the sugar and butter, and didn't drain the corn ... still turned out wonderfully! Thanks! - 11/25/11


  • no profile photo

    Incredible!
    I was nervous if I was doing it right but it turned out fantastic! It tastes great too! - 2/1/11


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    Do you know about how much one serving is? Maybe about 1/2 a cup? My Mom makes this every Thanksgiving and I LOVE it so I'd like to be able to allow myself to have some, but was just curious as to how much about 1 serving was. =) - 11/23/09


  • no profile photo

    Incredible!
    Super easy to make and tastes wonderful! Made it for Christmas dinner today and everyone loved it, thanks! - 12/25/08