Corn Casserole

A simple, superlative side dish.

By The Editors

Comfort Foods by [Kindle version ~ $0.99]

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“You know how fussy kids can be about eating vegetables,” says JoAnn M. of Monroe Township, New Jersey, who submitted her family recipe for Corn Casserole to “I make this side dish all the time for them. It's a big hit with the family.”

No wonder – half cornbread and half corn pudding, it’s a creamy, ever-so-slightly sweet side dish we can’t imagine any kid disliking. Not to mention, it’s inexpensive, and a cinch to put together. Serve it with chicken and a leafy green for a well-rounded dinner.

Click here to get this recipe as part of our FREE printable cookbook Comfort Foods: 24 Reader Recipes for Casseroles, Soups, Cakes, and More, or download the cookbook to your Kindle for $0.99 via

1 stick unsalted butter, melted
3/4 cup milk
2 eggs, beaten
1 tablespoon baking powder
1 (8-ounce) box corn muffin mix
1 (15-ounce) can kernel corn, drained
1 (15-ounce) can creamed corn
1 tablespoon sugar
1 teaspoon honey

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray.

2. Combine all ingredients in a large bowl. Mix well and pour into baking dish.

3. Bake 1 hour, or until top of casserole is golden brown. Remove from oven and let cool a few mintues.

Serves 6-8


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