Easter Side Dish: Corn Casserole

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Believe it or not, I have never made Corn Casserole before, but after having it this weekend on a Scrapbooking Retreat I decided it was time to make it at home!  It also matchups up so well with the current sale ad at Publix, and would be a great dish to add to your menu plan for Easter Sunday.  I’d love to know if you’ve tried any variations on this recipe, but this old faithful recipe was just delicious!

 

Corn Casserole

Ingredients

  1. 1/2 cup butter, melted Use $0.50/2 Land O Lakes Butter, exp. 5/31/12 (SS 03/18/12 R)
  2. 2 eggs Save $.55/2 dozen eggs
  3. 1 8.5 oz. package dry corn bread mix
  4. 1 can whole kernel corn, drained Del Monte Canned Vegetables BOGO $1.38 at Publix, use $1/4 Del Monte Canned Vegetables, Tomatoes or Fruit printable or $1/5 Del Monte Canned Vegetables, exp. 4/12/12 (RP 02/19/12 R)
  5. 1 can creamed corn Del Monte Canned Vegetables BOGO $1.38 at Publix, use $1/4 Del Monte Canned Vegetables, Tomatoes or Fruit printable or $1/5 Del Monte Canned Vegetables, exp. 4/12/12 (RP 02/19/12 R)
  6. 1 cup sour cream Breakstone’s Sour Cream 16 oz cup BOGO $2.60 at Publix

 

Directions

  1. Preheat oven to 350, and grease a 9×9 baking dish.
  2. Mix together butter, eggs, corn bread, corn and creamed corn, and sour cream.  Add to baking dish.
  3. Bake for 45 minutes until top is golden brown.

 

Recipe adapted from All Recipes. Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery.

 

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Comments

  1. Kristen says:

    Here is a version I do, that is absolutely delicious!

    1 can creamed corn (14.5oz)
    1 can plain corn (14.5 oz)
    1 box Jiffy corn bread mix
    1 stick melted butter
    1/4 cup sugar

    Mix everything together (do not drain corn) and bake in a 9×9 casserole or cake pan at 350 degrees for an hour or so. The top will start to turn a little brown and the edges will pull apart from the pan

  2. Susan K says:

    My recipe (actually, Paula Deen’s recipe) is the same as yours, with the exception of the 2 eggs. I do not put eggs in mine. i bet yours is lighter and rises a little more maybe. Well, just know if you don’t have enough eggs, you can make it without them! This is one of my family’s favorites!

  3. Rachel says:

    Mine is the same except I make it in a 9×13 pan and cook it for about 30-35 minutes. I also sprinkle 1 cup shredded cheddar cheese on top. This is one of my favorite recipes to take to parties and potlucks. I always get asked for the recipe. :)

  4. staci says:

    Same recipe here and is actually on the menu for tonight with pork roast and broccoli salad

  5. Mandy says:

    Has anyone substituted corn meal (or a cornmeal mixture) for the Jiffy Corn Muffin mix?

    • Laurie says:

      I’ve never tried it Mandy…. I don’t know enough about corn meal to know if it would work or not! Let me know if you try it :)

  6. Susan says:

    How many people does it serve?

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