Corn Casserole or Bread


Corn Casserole is a great dish to make for a home meal, brunch or any type of “bring a covered dish” get together. It can be whipped up in a matter of minutes. You can cook it a little longer, as I did, to make it more of a cornbread consistency or you can cook it less for a more corn casserole type dish. I could see adding jalapeños to this too! It came out perfectly golden brown and delicious!


Only six ingredients are needed for this dish.



Place all of the ingredients into a bowl.

Stir well combining all of the ingredients.



Pour into a 2 quart casserole dish that

has been sprayed with cooking oil.



Bake in a preheated 425 degree oven for 45 minutes.



Cut into serving size pieces

and serve warm with butter.


Corn Casserole or Bread






  • 1 – 8.5 oz box of Jiffy Corn Muffin Mix
  • 2 eggs, slightly beaten
  • 1 cup sour cream
  • 1/2 stick (1/4 cup) melted butter
  • 1 – 11 oz can Niblets Corn, drained
  • 1 – 14.75 can Cream Style Corn


  1. Preheat oven to 425 degrees.
  2. In a large bowl, stir together all of the ingredients until completely combined.
  3. Using cooking spray, lightly spray a 2 quart casserole dish.
  4. Pour mixture into the casserole dish.
  5. Bake uncovered for 45 minutes until the top is golden brown for a cornbread like consistency or less time if you want a pudding like consistency.


  1. While I’m here grabbing your Monkey Bread recipe too, I’m wondering if you have something along this line with pumpkin? I acquired 2 small cans of the stuff, but no recipe. Duh….

    Liked by 1 person

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