Monday, April 13, 2009

Corn Casserole

This recipe was the hit of Easter dinner! My picture doesn't do it justice, you should really look at Elizabeth's blog to get a better idea of how amazing this stuff is. I assumed it would be good, but I didn't think it would be THAT good. But oooooh it was. I doubled the recipe and it almost all disappeared. I can't wait to make this again!

1/4 cup egg substitute or 1 egg
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton fat free sour cream
Cooking spray

Preheat oven to 350°.

Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish ( or 9x13 if you double it) coated with cooking spray.

Bake at 350° for 45 minutes or until set.

Use a spoon to stir and mash the bread until it is the consistency of mashed potatoes (you could slice it and serve it like corn bread but I think it is better all mashed up).


  1. mmm Steph I love corn casserole! my mom's been making it for years! I get funny looks when I bring it to work or when used to bring leftovers for lunch in HS lol but it's delish!! And so easy to make!!!

    Altho my mom's recipe calls for 1/2cup of chopped white onion, and there's no egg in it at all, but I'm sure it's more or less the same.

  2. The last time I made corn casserole was for Thanksgiving a couple years ago - and it was delicious! This recipe looks awesome too and I'm starring to give it a try!

  3. This was the show stealer of the night. I loved it.

  4. This is in my oven with the turkey right now. I can't wait to try it. It smells so yummy!

  5. We all loved it! Definitely a keeper!

  6. Made this for my boyfriends family for Christmas and they LOVED it!! Thank you!!

  7. Made this for my boyfriend's family and they LOVED it! thank you!!