Who doesn’t love cornbread?! This baked corn casserole is a cross between a spoonbread and a stuffing, with a flavor like cornbread and a moist, spoonable texture. It’s a great compliment to the holiday table, but simple enough to serve as a side dish any night of the week. It’s quick and easy to put together too, but can also be made ahead to save time. See recipe tips to learn how.
cost per recipe: $5.80
Heat the oven to 350°F. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
Bake for 30 minutes or until the mixture is hot.
Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
I have made this and loved it. I also have made it with 1can corn1 1 can creamstyle corn 1 box jifffy cornbread mix a half stick butter and 8 oz sour cream 4 oz of shredded cheddar cheese mix all ingredients together and bake at 350 for 30 minutes or until set you can also double this recipe great for thanksgiving or christmas.
Better than any Stuffing!!
The taste of this casserole is so delicious that it beats any stuffing one could make.
I no sooner placed it on our table and it was totally gone within minutes!
So easy, you will get a million compliments......and requests for the recipe.
I loved this recipe but I had to guess the size of condensed soup. None of the recipes on this site have the actual size can to use in these recipes. It's weird.
Made this for the 1st time for this Thanksgiving and everyone loved it.
EASY AND DELISH!
This was a nice change from just having regular corn as a side dish. It was very tasty, and very easy to make. I paired it with grilled honey mustard chicken, everyone loved it! This would also go very well with Chili.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.