Sagaponack Corn Bread Casserole – a delicious recipe with unsalted butter, onion, eggs, corn, flour, corn muffin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400.
2
Melt butter in skillet. Sautee onion until translucent.
3
In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
4
Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
5
Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
6
Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
7
Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.
1386
kcal
Calories
120
g
Fat
47
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 medium onion, chopped, 2 eggs, 3 cups creamed corn, and more.
Yes, Sagaponack Corn Bread Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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