Corn Casserole

            

Most helpful positive review

Believe everyone, this is a terrific recipe! Always a big hit. Try adding an egg and a half a can of sweetened condensed milk and bake in a large iron skillet. It’s awesome. We like our cornbread a little sweet. This has a great texture.

This is a great recipe but it needs cheese!! I used about 2 cups of shredded cheese. Bake the casserole first with out the cheese and ten minutes before it’s done, pull it out and add the cheese. Bake 10 more minutes and it’s perfect!

My sister has a version of this too, hers calls specifically for the Del Monte corn brands and Jiffy mix. Hers bakes at 350 for 50-60 minutes, GOLDEN BROWN and toothpick clean. Always a winner every where I take it and never any leftovers.

This exact recipe is all over the web. The only variant is in the egg. I added 1 egg. Didn’t drain the creamed corn, did drain the regular corn, used low fat sour cream, and my butter was salted. Cooked uncovered at 350 for at least an hour. Came out perfect – just the way my family always makes it.

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