Family Favorite Corn Casserole Recipes

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CORN CASSEROLE



Corn Casserole image

Corn casserole is a favorite Thanksgiving side dish. It has a sweet, golden, bready layer and a delicious, creamy corn center. Just how it should be!

Provided by Erica Walker

Categories     Side Dish

Time 1h40m

Number Of Ingredients 8

2 15 ounce cans creamed corn
1 15 ounce can whole corn (drained)
1 cup soda (or saltine) crackers (crushed)
1/2 cup milk
1/2 cup sugar
3 eggs
3 tablespoons flour
3 tablespoons butter (melted (or bacon grease, see notes above))

Steps:

  • Preheat oven to 350-degrees.
  • Combine all ingredients in a large bowl, mix well.
  • Pour mixture into a greased 9x13 glass baking dish.
  • Bake for 1 - 1 1/2 hours or until cooked through and golden brown on top.
  • Tip: If you like it more bready, bake longer. It will become more like a cornbread. If you like it more like a corn pudding, bake for less time.

Nutrition Facts : Calories 171 kcal, Carbohydrate 22 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 158 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

FAVORITE CORN CASSEROLE



Favorite Corn Casserole image

Make and share this Favorite Corn Casserole recipe from Food.com.

Provided by Melissa Spangler

Categories     Corn

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
2 eggs
1 onion, chopped
1 (10 ounce) box Jiffy cornbread mix
2 (14 ounce) cans creamed corn
16 ounces sour cream
2 cups cheddar cheese, shredded
sugar

Steps:

  • Preheat oven to 350 degrees.
  • Saute the onions in butter.
  • In a large mixing bowl, mix eggs, Jiffy cornbread mix, creamed corn, sour cream and 1 cup cheese.
  • Add onions and butter. Mix well.
  • Add sugar to taste.
  • Spray a large shallow baking dish with Pam and pour mixture inches.
  • Top with remaining cheese.
  • Bake for about 30 - 40 minutes.

Nutrition Facts : Calories 593.2, Fat 39.4, SaturatedFat 22.6, Cholesterol 140.1, Sodium 1006.9, Carbohydrate 48.5, Fiber 3.8, Sugar 4.4, Protein 15.1

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