Corn Casserole Recipe
User Reviews
5
Corn Casserole Recipe
Description
The Corn Casserole Recipe begins by mixing melted butter, eggs, and cornbread mix with canned corn varieties and sour cream. Incorporating cooked crumbled bacon, shredded cheddar cheese, diced green onions, and red bell pepper introduces savory and fresh elements to the classic corn base. Pouring the batter into a prepared baking dish and baking at 350°F until lightly browned produces a soft, moist casserole with a golden top.
The interplay of creamy corn and cornbread elements with the smoky bacon and tangy cheese yields a comforting complement to a variety of meals. Garnishing with additional bacon, onions, and peppers adds color and enhanced flavor at serving.
This recipe adapts well by substituting fresh or frozen corn for canned, and freshly grating cheese improves melting and texture compared to pre-shredded varieties. It can be doubled for larger groups and baked in a bigger dish accordingly.
Ingredients
- 1/2 cup butter melted
- 2 egg
- 8 1/2 ounce package cornbread mix such as Jiffy
- 15 ounce can corn kernels drained
- 14 3/4 ounce can creamed corn
- 1 cup sour cream
- 1/2 cup Bacon plus more for garnish, cooked crumbled
- 1/4 cup green onion plus more for garnish, sliced
- 1 cup cheddar cheese shredded
- 1/4 cup red bell pepper plus more for garnish, diced
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
- Place the butter, eggs, cornbread mix, corn kernels, creamed corn and sour cream in a large bowl. Stir to combine.
- Add the bacon, green onions, cheese and red pepper to the bowl. Mix thoroughly.
- Pour the batter into the prepared pan.
- Bake for 45 minutes or until lightly browned. Garnish with additional bacon, green onions and bell pepper if desired, then serve.
Notes
- Fresh or frozen corn kernels can replace canned corn for a fresher taste.
- Grating your own cheese improves melting and texture compared to pre-shredded cheese with anti-caking agents.
- The recipe can be doubled and baked in a 9" x 13" dish to feed more people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 102mg | 34% |
| Sodium | 633mg | 26% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 164mg | 16% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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