Thanks to Anne Stahl and Brett Fox (Living with an Egg Allergy) for sharing
this recipe. While the old version had eggs and cheese, the newer version
uses sour cream and cornbread mix. People who responded had versions
without egg and cheese, but all agree it is a delicious casserole!
Anne Stahl asked a question .
5ltSponsogredhh · Any ideas for an egg substitute for this corn casserole recipe? It’s a family recipe, from my grandma to my aunt and now to me to make for Easter. I want to keep the tradition alive, but also make it safe for my daughter…My usual sub for cookies is cream cheese; my usual sub for other baked goods (muffins, etc) is yogurt. Not sure how that would work in this recipe…any other ideas? Thanks!!!
Brett Fox We make this and use these ingredients:
– 1 can creamed corn and 1 can corn (with the water) – 1 cup sour cream – 1/2 cup melted butter – 1 8.5 ounce corn bread mix (I use 1 and a half) Mix all together and bake at 425 until brown. Tastes just like the original