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“I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner.”
1hr 5mins

Ingredients Nutrition

  • 15 ounces canned creamed corn
  • 15 ounces canned corn, whole kernel
  • 4 ounces margarine, melted
  • 8 ounces sour cream
  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • Options
  • 1 teaspoon tony chachere's creole seasoning
  • 12 cup green pepper, chopped
  • 12 cup onion, chopped


  1. Preheat oven to 400-degrees.
  2. Prepare a 9x9-inch baking dish (lightly grease and flour).
  3. Place all five ingredients into a bowl and mix thoroughly.
  4. Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
  5. Options:
  6. The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
  7. The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

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