Cornbread Corn Casserole
6
Servings
6
Ingredients
14
Comments
Simple, delicious corn casserole that compliments any meal.
6
Servings
6
Ingredients
14
Comments
Ingredients
- 15 ounces Cream Style Corn, Canned
- 15 ounces Whole Kernel Corn, Canned
- ½ cups melt Butter
- 1 cup Sour Cream
- 1 cup Cornbread Mix
- 3 individual Egg
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix all ingredients together.
- 4043578 Upgrade to a paid membership 3359 to unlock all instructions 42637
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2662946 Upgrade to a paid membership 34521 to unlock all instructions 90839
- 3767769 Upgrade to a paid membership 2832 to unlock all instructions 81645
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, mix all ingredients together.
- Pour into a greased baking pan.
- Bake at 350 for 45 minutes until top is golden brown.
14 Comments
Join the discussionThis is one of my families favorites. Been making this for years. Also great to take to family dinners or potlucks.
Question….do you drain the whole kernel corn? thanks
No – you don’t drain the whole kernel corn. Everytime I make it I second guess myself on that as well.
Thanks! I took a chance and did drain it…it turned out OK too, but will not drain the next time!
Is there a recipe for the corn muffin mix? I am no longer a fan of Jiffy.
Michelle –
If you take a look at the October 2011 Whole Foods Printable Recipe Cards there is a recipe for Cornbread. Hopes this helps! https://docs.google.com/spread…
Thank you so very much…I buy things when they are on sale not when I am going to make a recipe… My sour cream was of course dated and I wanted to be able to make this recipe, which is delicious, and freeze it for future use.
Do you alter the cooking time for 1/2 portions? I would like to split it up since there are just 2 of us.
I believe the cooking time will be the same, but just set the timer half way through and check it.
Make whole thing freeze half after cooking
What size baking pan? Looks like 8×8 in the photo but I didn’t see it specified in the SI frictions.
8×8 is perfect!
Is it 6 servings per gallon bag, or per the entire recipe, making it 3 servings per bag?
We typically portion 4 servings to a gallon bag – so with this calling for 6 servings it bumps up. If you can fit all 6 servings in a gallon bag- then by all means – use less bags!