This has gained popularity among families and in church potlucks. The simplicity of it is the finest part!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream style corn
- ½ cup margarine, softened
- 1 cup sour cream
- 1 (8.5 ounce) package dry cornbread mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
- Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts
| Calories | 242 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 638 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
made once now requested each year
Excellent and easy. My dinner guests love it and so did we. I made it exactly as the recipe said and I will again.
I’ve been making this for years and it is always a hit with no changes to the recipe. Today, I warmed up a icee for breakfast-delish!
I made it and it was delicous. Everyone enjoyed it.
Used buter instead of margarine.
It’s such a simple recipe that I will make this again and again. I found that I had to bake it for nearly 90 minutes, however. Next time I will divide in half, as I’m only feeding two people.
It was a big hit. As one other reviewer suggested, I added 1/2 half & half and two eggs. I received raves for this dish. So easy.
I added two eggs and for the last 12 minutes of cooking I added sharp cheddar on top.
amazing! I always need to double or triple this recipe for my family!
So good–comes out great every time! My husband looks forward to this at Thanksgiving every year!
This is delicious, I used vegan sour cream and that was my only change. I will be making it again.
I make this for every event where I need to bring a side. People seek me out to tell me how delicious it is. It’s the easiest thing to make and always a crowd pleaser!
Super simple and awesome! I doubled it with 4 eggs. Cooked almost 1.5 hours & got rave reviews from all. Not too pudding-like but really good. Sour cream makes it less sweet which is a good thing. Made it before w/o sour cream & it was way too sweet. Very rich!
It was delicious but didn’t have pudding consistency. More like cornbread.
This is a great recipe. I added the two eggs and a little milk. I also added two teaspoons of vanilla extract. It came out killer. Every one went crazy over it. Try a little maple syrup on top. really tasty.
Made this according to the website & it was good. After reading the comments I added an egg & used less sugar- maybe 2 Tbsp-& less butter- 4-5 Tbsp. The best change was to microwave 2 ears of sweet corn & cut the kernels off & use this in place of canned regular corn. My diabetic husband appreciates the changes & it was still a great sidedish.
Very delicious. Might tweak it with a little more flavor though.
I have made this for several years now. it’s always a hit. delicious
I added about 1/4c or sugar and cooked it for about 20 extra minutes. Delicious!
I made this. I added the 2 eggs and half cup of half and half as suggested from another reviewer. Awesome!! My husband loves it. Guess this will me my thing for holidays!
So very good. I use Jiffy corn bread mix and add one egg. My family can’t get enough of it.