Thursday, December 28, 2006

Corn Cake Casserole

1 can whole kernal corn, drained
1 can creamed corn
1 box Jiffy Corn Muffin Mix
1 stick butter, melted
2 eggs
1 cup sour cream
3 Tbs sugar (optional)

- Spray baking pan or bowl with non-stick cooking spray
- Melt buter
- Add whole kernal corn, creamed corn, sour cream, corn muffin mix and (optional) sugar
- Beat 2 eggs and add to corn mixture
- Mix thoroughly.
- Bake at 350 degrees for 1 hour or until set.

You can use fiesta corn for color.

Submitted by Julie


  1. I made this for Christmas dinner at my parents and it was a HUGE hit. It really does taste like the corn cakes at Don Pablos and Cheesecake Factory. The only thing that I did differently was added a little bit less of the whole corn. I am so excited about this recipe!

  2. This has been a big hit the 3 times I've made it recently (my 1 year old practically lived on it for days). My only caution is to watch for the depth of the dish you use because I made it in a deeper casserole dish once and it took more than 2 hours to cook through. Shallower is probably a little better unless you have that much time to wait for it!

  3. Sound good. I have to try this recipe!

  4. corn (kernal and creamed) comes in different sized cans. Which size should be used here?

  5. I use a 15(ish) oz can of creamed corn. The one in my pantry right now says 15.25oz, but it doesn't have to be exact.

  6. I add brown sugar to the mix and sprinkle more on top before I put it into the oven. hmmmmm

  7. OMG had this at my Sister-in-laws home for a 4th of July Party. Her sister made it. It was the best thing since sliced bread!!!


Thanks for leaving a comment. I love to see how these recipes work out for you and what modifications you make. Sorry to have to turn on the word verificatoin but this blog has been getting a LOT of spam!