By Liane Jacobson
Cornbread with creamed & whole kernel corn
10 steps
Prep:10minCook:55min
Usually made with Jiffy cornbread mix, but you can use any you have on hand.
Notes:
If you use the egg and milk is will be more cake like; without, more like corn casserole.
After cooking, it will still be a tad moist in the middle.
You can also make this recipe in a cast iron skillet. Heat the skillet, grease with butter, and pour the cream corn casserole into the pan and bake. Heating the skillet ahead of time will make the edges crispy.
Updated at: Sun, 08 Oct 2023 23:54:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
10
Moderate
Nutrition per serving
Calories167.9 kcal (8%)
Total Fat11.6 g (17%)
Carbs16.1 g (6%)
Sugars2.7 g (3%)
Protein2.1 g (4%)
Sodium215.4 mg (11%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350-degrees.
Step 2
Melt the butter and add to a medium or large bowl.
Step 3
Drain the juice off of the can of whole kernel corn. May use 2 cups frozen corn, cooked and drained.
Step 4
Add the can of creamed corn and the whole kernel corn to the mixing bowl. Mix everything together.
Step 5
Add both containers of Cornbread Mix and mix well.
Step 6
Add the sugar and mix well. (optional)
Step 7
Add the sour cream or plain Greek yogurt and mix well.
Step 8
Add slightly beaten egg and milk if using; mix well.
Step 9
Pour into a greased 9" x 9" casserole dish.
Step 10
Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.
Notes
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