When served warm with butter, this banana nut bread recipe is delicious. Small loaf pans are a nice gift for someone. Walnuts can be used in place of pecans if you like.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can cream-style corn
- 1 (8 ounce) container sour cream
- 1 (8.5 ounce) package dry corn muffin mix
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch casserole dish.
- In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 1350 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this. I too add the two eggs and a stick of melted butter.
Made this for Thanksgiving and everyone loved it!
I added two eggs and a stick of melted butter to the recipe (for more cake-like consistency) and it was AMAZING!!
I made this and family loved it !!!!! We did drizzle with honey. I’m making as a side for Easter. I did double it. 6 people ate all of it.
I had Marie Callender’s honey butter corn bread mix on hand so that was the first substitution. The second was using goat yogurt for sour cream. Needless to say it was the hit of the potluck Christmas party. Many asked for the receipt.
Here’s what I did. Using the Johnny cake recipe as a guide, I beat the corn muffin mix 1 egg 1 can of creamed corn, 1/2 stick of softened butter & 1/4 of milk together and poured into a buttered 8×8 and baked at 400° for 25 min. (I first followed this recipe and it didn’t come out well at all. The 9×13 made it way to thin. It tasted ok kinda but it just wasn’t right. My way came out like a very moist buttery corn bread cake)
Like others, added 2 eggs, 1/2 stick butter, baked in a large pie pan for 50 min. Turned out great!
I will definitely make this again. I also added 2 eggs and 1/2 stick of butter.
No stars. Terrible recipe. Only cooked 35 minutes and was like a brick. Flavorles.
Omgsh I wanted to take a picture but it’s all gone lol. Maybe next time I’ll take a picture. This recipe is way better than Golden Corral. I tried the advice of 1 stick of melted butter and 2 eggs beaten. I also added 1/3 cup of carnation milk (that’s the instructions on the jiffy box) baked at 350 for 1hr or until the middle was cooked. Then I drizzled some honey on the top. Shut the front door!!! Delish my new comfort food. If your trying to loose weight stay away. Lol cause your going to eat this up. I’m never making regular cornbread again.
added two eggs like other reviewers suggested – excellent!!
Our family has had this similar recipe for the last 45 years. We add cheez wiz spread on while still had. My favorite dish of every holiday.
good
It was edible, but lacked ingredients. I’ve had something similar that was much more creamy and flavorful.
Awesome recipe!! I forgot to add the sour cream, doubled the recipe and added two eggs and a stick of butter…SINFUL!!!
Very good – I used two cans of creamed corn (didn’t have whole kernel on hand). Worked out fine.
I replaced sour cream with 1 stick butter, melted it first in casserole dish, then stirred in corn, jiffy cornbread, and 2 eggs. Microwaved 15 minutes, then topped with 1/4 cup corn flakes mixed with 1/4 c butter. Baked at 350 another 30 minutes. Good!
this was very good but the only reason i gave it four stars is because i am not certain what the consistency is supposed to be. it certainly isn’t cake like. it is a bit wet as reviewer lissa mentioned. i figured it was cornbread “pudding” so it should be pudding like. can someone please let me know because i don’t want to be eating anything undercooked. thanks.
this was good. I followed some of the reviews and added butter and 2 eggs to the recipe. Next time I will add a small amount of sugar to see if I will get a better reaction…
this was excellent, paired it with the Cruchy Apple-Pecan Slaw by M.K. Bishop and they were perfect for the cook-out we went to.
Exceptional. I added two eggs as suggested, omitted the pepper, and sprinkled the batter with granulated sugar before baking. We like it sweet and the sugar topping creates that gooey top…Mmmmm!