Corn Casserole -- Quad-Cities Online Recipe Book
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Corn Casserole

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1 can (16-1/2 ounces) cream-style corn
1 can (16 ounces) corn kernels
1 box (8-1/2 ounces) corn muffin mix
1 cup sour cream
1 egg


Preheat oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray. In a large bowl, mix the cream-style corn, corn kernels, muffin mix, sour cream and egg until well-blended. Spoon into the prepared baking dish. Bake for 30 minutes.

Mary Wilder

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