Corn Casserole
It’s almost the weekend and you probably have a cookout or summer party to go to. Or are you having guests over and are looking for an extra side dish?
Here’s an easy to put together side dish where you dump everything in one bowl…
Pour it in the pan and bake.
It’s a cross between corn pudding and corn bread.
People will ask you for the recipe and you’ll be embarrassed how easy it is!
- ½ cup chopped onion
- ½ cup chopped green pepper (or jalapenos - or both!)
- 2 eggs
- 1 can cream corn
- 1 can regular corn with juice
- 1 box Jiffy corn muffin mix
- 1 stick butter
- Mix all together in a bowl. Pour into a 9 x 9 inch pan. Bake at 350 degrees for 1 hour uncovered.
20 comments on “Corn Casserole”
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Love it! Trying it!
I made this tonight. It was wonderful! I left out the pepper because of my children but next time it’s definitely going in.
Looks yummy! Can’t wait to try. Is the stick of butter melted and then mixed in with the other ingredients?
Yes, you can melt it in the microwave and add to everything else.
Is this good served cool? If I bring it to a cookout and bake it at home in advance, will it still be as good?
Definitely! I’ve had it even for breakfast cold! Enjoy!
OK…I feel stupid now….when you say “1 can” I am assuming you mean the tradition sized as in 14…oz size? Never thought of it until I got to the store and there were so many sizes!
Yes. 1 can – 14.5 oz
This is a nearly familiar recipe for “Corn Casserole”: The version that I know & love has 2 cups of shredded cheese + a cup of sour cream added, & it is fantastically good! I use “Mexican” blends, so most of the blend is yellow cheeses…I also don’t use canned corn (cuts sodium quite a bit): Frozen corn tastes much better, in my opinion. I use a bag of frozen corn (about 30 ounces of frozen corn), & use a few tablespoons of heavy cream (only 15 calories per TB). And yes, it is so good, we have been known to eat it cold, right out of the fridge—don’t knock it until you make it with cheese & try it!
I also have made a double batch in a 13 X 9 pan, too—just spray with olive oil spray, & pour everything in!
I want this recipe
I make this with 1/2c sour cream and 2 eggs, no onions or peppers. It’s great warm or cold.
Also I do not use butter. Less callories.
I just made this. We’re having food day tomorrow at work. Does it need to be kept in the refrigerator?
I would recommend refrigerating it and wouldn’t leave it out for more than an hour.
I’ve made the casserole 3x and every time I make it, the inside of the casserole is still very moist. Is it suppose to be that way? If not I’m not sure what I’m doing wrong because I’ve followed each direction
It is a moist casserole but shouldn’t be too moist. Check your oven temperature to make sure it’s baking at the right temp. You can always cut back on some of the liquid too.
This looked yummy so I decided to make it with a few variations: I added one small can Hatch mild green chilies, roasted some sweet, small peppers and chopped them up (these are not spicy at all, just added for color) halved the butter & added a bit of sour cream. It was pretty tasty although next time I may make them as cupcakes so they may turn out a bit more “bready.”
Thanks for sharing!
Sounds like a great idea!
This is the best tasting recipe.I did cut the butter to 1/4 cup and drained the cut corn.
Good idea! I’ve started doing that as well. Who needs unnecessary fat!