Ingredients55 m servings 275 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
- Bake in preheated oven until the cheese is melted, about 45 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 275 calories; 14.2 g fat; 30 g carbohydrates; 10.3 g protein; 115 mg cholesterol; 1368 mg sodium. Full nutrition
ReviewsRead all reviews 8
I loved this and easy. I had left over grilled corn and so it was some smokiness to this and instead of pimentos I added jalapeños......Yum I may want to try out a different cheese to this.....
This casserole was a huge hit at a family gathering. I did not have any pimentos so I substitued Ro-tel tomatoes, drained. I will definitely do that again. Next time I will leave out the salt,...
I didn't change a thing except I cut the recipe in half, (6 servings). I wish I had just gone with the 12 servings. It was that good!
I've made a different baked corn recipe for decades, but this one has my recipe beat, hands down. My husband loves this! I will definitely make this over and over again!
Used poblanos instead of pimentoes (had on hand) and Velveeta queso Blanco cheese. Delish!! This will be a new "have to have" for Thanksgiving dinner.
Very tasty, though I'll admit I had to make a few changes. To make it more diabetic friendly, I substituted Splenda for the sugar and reduced the amount to just half the original amount. I did...