Thursday, September 15, 2011

Corn Casserole

My family likes corn in just about any form. Today I made this Corn Casserole, and it makes a great side dish at home, or it is a nice dish to carry to a potluck. It is simple and quick to make and uses staple ingredients. This recipe is one that I cut from my local newspaper in 2006 when Janet Addison did a column for the paper called Not So Desperate Housewives. She shared some great recipes in our community at that time.







Corn Casserole
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 can (14.75 ounce) creamed corn
1 can (15.25 ounce) whole kernel corn, drained
1 box (8.5 ounce) Jiffy corn muffin mix
1 small onion, chopped
1 bell pepper, chopped (optional)
1 cup grated Cheddar cheese

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. 
Combine the butter, egg, creamed corn, whole kernel corn, cornbread mix, onion, bell pepper and cheese; mix well. Pour into prepared baking dish, bake for 30 minutes.


Combine all the ingredients, mix well. The bell pepper was listed as optional, and I used only half of one in my casserole.


Pour into the prepared baking dish, bake for 30 minutes.


This makes a nice big casserole, colorful and tasty.


12 comments:

  1. My neighbor makes this, her little one loves it. I have never had so I think I should try it sometime. Nice post and pictures andi

    ReplyDelete
  2. Anita, This is divine! I love the great ingredients. It would be perfect with chili at a tailgate. This is a keeper!
    Yvonne

    ReplyDelete
  3. We love this casserole! It appears at Thanksgiving almost every year.

    ReplyDelete
  4. I make a similar casserole, but I love your addition of onion and pepper! If only my younger son would eat onion and pepper.....

    ReplyDelete
  5. Happy to have found your through Fusion Friday! Please stop on by Cooking with Elise...we love company!

    ReplyDelete
  6. I made corn casserole once and it turned out pretty bland. I'll have to try this one! Thanks for linking to Foodie Friday Super Chef!

    ReplyDelete
  7. Looks so yummy. Love corn so this is another keeper. Mona

    ReplyDelete
  8. I just posted a very similar corn casserole. I like your addition of onions and peppers!

    ReplyDelete
  9. Have to make this...sounds delicious...following you from Stone Gable...blessings, K

    ReplyDelete
  10. If I want to double this for a more thick casserole...will I still use a 9x13? Do I double ALL of the ingredients? How much longer should I cook it?
    Anyone with any advice on this?

    ReplyDelete
  11. To anonymous - I haven't tried to double the recipe but I think it would be too much for a 9 x 13 dish if it were doubled, probably would have to use a larger dish. You can probably tell when it is done just by setting your timer for the regular time then watching it closely after that. I'd like to know how it works if you try it! Anita

    ReplyDelete