Meg’s Magnificent Corn Casserole

A few years back I decided to try out this recipe for corn casserole that I found on the internet. It seemed like a beefed up corn bread and seeing how much I LOVE corn bread I knew I just had to try it. Hot damn that stuff was good! Ever since the first time I brought it to a family gathering I’ve been asked to make it for every holiday. Sometimes I get sick of making it, but its so easy and delicious that it is hard to say no.

I can’t remember where the recipe came from, but if you do a search online you will find a lot of variations of this recipe. Some people top it with cheddar cheese, some people add jalapenos, and others add onions or peppers.¬†Whether you decide to follow this recipe exactly or add a special touch, I promise you it will be the hit of your next family gathering.



1/2 cup butter, melted

2 eggs, beaten

1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn, drained

1 (14.75 ounce) can creamed corn

1 cup sour cream



Preheat oven to 350 degrees F. Lightly grease a 9×9 inch baking dish.

In large bowl, combine all ingredients. Spoon into greased baking dish.

Bake for 45 minutes in preheated oven, or until top is a golden brown.

**If you double this recipe it will JUST FIT in a 9×13 pan. You will need to cook it for at least an hour, if not a little more.

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